Fruit & Nut Biscotti

These cookies are loaded with fruit and nuts and deliciousness!!

My husband is insulin dependent (diabetic) & I'm always looking at ways to cut down on carbs so he can enjoy something sweet with his coffee. You can substitute the regular white sugar with Splenda, the artificial sweetener-  - the results are the same.

Preheat the oven to 350 degrees. In a mixing bowl, combine:

3/4 cup whole wheat flour

1/2 cup flour

1/3 cup Splenda (or regular sugar)

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. ginger

1 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup golden raisins

Mix well - set aside.

In another small bowl, beat:

3 eggs

1 tsp. vanilla

2 Tblsp. melted butter

Combine both wet & dry ingredients and knead until thoroughly mixed. On a parchment lined baking sheet, place the dough - which has been rolled into a 10" cylinder - flatten it into a long regtangle (approx. 12" x 3" x 1/3" high). Bake for 22 minutes or until it begins to become golden. Remove from oven and cool for 5 minutes.

Reduce the oven temperature to 300 degrees. Slice the biscotti dough into 1/2" pcs. & lay onto the baking sheet - return to the oven and bake another 20 minutes.