Pistachio Biscotti (diabetic)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 84
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup splenda granular, sugar substitute
• 1/2 cup egg beaters egg substitute
• 5 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 cup pistachios, very coarsely chopped

Recipe

• 1 preheat oven to 325 degrees f. lightly spray two cookie sheets; set aside. in a large bowl combine flour, baking powder, salt, and splenda. make a well in the center of the flour mixture. place eggbeaters (you may need another 1/4 cup of eggbeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. add butter and, vanilla, stir until dough starts to form a ball. stir in nuts.
• 2 turn the dough out onto a lightly floured surface; divide into three equal portions. shape each portion into a 14-inch-long log. place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. bake 25 to 30 minutes or until firm and light brown. remove from oven and place cookie sheets on wire racks; cool 15 minutes.
• 3 transfer logs to cutting board. use a serrated knife to cut each roll diagonally into 1/2-inch slices. place slices, cut sides down, on cookie sheets. bake for 10 minutes. turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. transfer to a wire racks and let cool.
• 4 makes about 84 cookies.