Low Fat Almond Cinnamon Biscotti

Directions

1. Preheat oven to 350 F. Grease 18"x12"x1" baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with a paddle attachment. Beat till well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add in to egg mix, beating till blended (dough will be soft).
2. Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet.Flatten log to 1-inch thickness. Bake till light brown and cracked on top, about 30 min. Transfer sheet to rack; cold log 10 min.
3. Reduce oven temperature to 325 F.
4. Transfer hot log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4 - to 1/3 - inch thick slices. Arrange on baking sheets.
5. Bake 10 min per side. Transfer to racks and cold. (biscotti will harden while cooling).
6. Can be made ahead. Store airtight up to 1 week.
7. Great with tea!
8. 9.