Almond Biscotti This is my Uncle Frank Lanza's mother's recipe that I ate throughout my childhood. It was a real challenge to make it any better, so I made a more healthful version that tastes just like the original. Makes about 28 cookies.
	Ingredients: 2 cups flour, preferably whole grain pastry flour 1/4 cup vegetable oil, or almond oil 2 tablespoons egg whites (from about 1 egg) 1 cup sucanat sugar 1 teaspoon sea salt 1/4 cup unsweetened applesauce 1 teaspoon baking soda 1 tablespoon maple syrup 1/4 cup slivered almonds
	Instructions: 1. Preheat the oven to 325°F. In a mixing bowl, mix together the flour, sugar, salt, baking soda and almonds. 2. In another bowl, mix together the oil, egg whites, applesauce and maple syrup. Add the wet ingredients to the dry, mixing thoroughly by hand. 3. Spray a nonstick baking tray with canola oil spray. Form the dough into 2 loaves, 2 to 3 inches wide. Bake for 20 to 22 minutes. Turn off the oven, remove the cookies, set the tray on a wire rack and cool 45 minutes. 4. Reheat the oven to 325°F. Cut the loaves into 1/2-inch slices and place on their sides on a clean nonstick cookie sheet. Bake 8 minutes. Cool on wire racks and store in an airtight container for up to 2 weeks.

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