Fat-Free Cinnamon Biscotte

Yield: 24 servings

1 1/2 tbsp. Egg replacer powder
6 tbsp. Water
1 tsp. Vanilla
1/2 tsp. Cinnamon
3/4 tsp. Baking soda
2 cups Unbleached white flour
1/2 cup Nuts (optional–omit for low-fat)
3/4 cup Sugar

Preheat oven to 350 degrees.

Put the egg replacer and water into a blender and whirl for a few seconds, just to mix. Mix this mixture with the other ingredients. Dough should be sticky but not runny. Turn out onto a floured surface and shape into 2 logs about 3 inches wide. Flatten the logs to about 1 inch high. Place on a lightly oiled or non-stick cookie sheet and bake for 30 minutes.

Allow to cool for 10 minutes and then cut into 1/2 – 3/4 inch slices. Place cut side down on cookie sheet and bake for 10 more minutes. Repeat on other side for another 10 minutes. When done, the biscotte may seem soft, but they will harden as they dry.

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