Every year I make my famous biscotti. This year was no different. It’s easy, really. Give it a try!
¼ cup canola oil
1 cup splenda
3 teaspoons vanilla extract (Mexican vanilla if possible)
1 teaspoon almond extract (or Peppermint if you want a twist)
1/2 cup Eggbeaters
1 ¾ cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cup chopped pecans
Preheat oven to 300 degrees Fahrenheit.
In large bowl, mix oil, sugar, vanilla, almond, and eggs. In separate bowl, mix flour, powder, and salt. Add dry to wet and mix until combined. Mix in chopped pecans.
Line cookie sheet with parchment paper. Using wet hands (dough will be sticky!), separate dough into two piles on the cookie sheet, about 2 inches apart. Using wet hands, spread each pile into a rectangle (about 4 inches wide, 12 inches long, and 1 inch tall). Bake for 30 to 35 minutes, or until light brown. Remove from oven. Cool for 5 minutes.
Transfer one rectangle from the cookie sheet to a cutting board. To create the individual biscotti, use a large sharp knife and cut the rectangle on the diagonal into ¾ inch slices. Lay biscotti on their sides on the cookie sheet. Repeat with the other rectangle.
Reduce heat to 200 degrees. Bake biscotti for about 20 minutes, or until hard. Remove biscotti from oven and cool on cookie-drying rack. Coat half of the biscotti with melted chocolate and candy decorations if desired.