Almond-Raisin Biscotti

Instructions

1. Preheat oven to 350°F. Lightly spray a baking sheet with cooking spray.
2. Bake almonds in a shallow pan for 6–8 minutes, stirring occasionally, until lightly toasted.
3. In a bowl using an electric mixer, beat Splenda Sweetener, eggs, and milk on medium speed for 3 minutes or until mixture is smooth and pale yellow in color. Mix in almond extract.
4. Add flour, baking powder, baking soda, and salt; mix on low speed until a stiff dough forms. Mix in almonds and raisins.
5. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Divide dough in half; shape each portion into an 8” log. Place logs on prepared cookie sheet and flatten to ¾” thick; brush with beaten egg.
6. Bake for 20 minutes or until puffed and golden brown. Remove from baking sheet to a wire rack; cool 10 minutes.
7. Reduce oven temperature to 325°F.
8. With a serrated knife, cut each log diagonally into ½” thick slices, using a gentle sawing motion. Place slices on cookie sheet.
9. Bake 10 minutes; turn cookies over and bake 10 minutes more. Cool slightly, then transfer to a wire rack to cool completely.