Diabetic Italian Biscotti Cookies

1. 1

   In a large bowl, beat together Splenda, eggs, and oil, for 1 minute.

2. 2

   Add vanilla and jelly, mix well.

3. 3

   Add the rest of the ingredients.

4. 4

   Mix well, making a ball and knead for a few seconds. Form 3 small logs, long and narrow.

5. 5

   Pam spray a cookie sheet. Preheat oven to 350u00b0 or 375u00b0.

6. 6

   Take 1 egg, lightly beaten and brush each log.

7. 7

   Cook 20 to 30 minutes.

8. 8

   Cool 10 - 15 minutes. Cut into slices 1/2 inch or wider.

9. 9

   Place back on the cookie sheets and put back into oven for 20 minutes or until golden brown. Yields 20 - 25 cookies

* Per serving · 4 servings · Values may vary.

No additional tips available.