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Chocolate Biscotti

I have been gone too long and I am back at it! Here is a chocolate treat I made last night. Notice how little fat in this! If you actually get 36 -- 40 cookies, they will be about 1 point each! That is great considering they are pretty big and satisfying! If you don't like using Splenda, use all sugar, but they will be
Yield: 36 Servings

1 1/2 Cup All Purpose Flour
4 Eggs
1 Cup Wheat Flour
1 Tablespoon Instant Coffee
1 Cup Sugar
1 Teaspoon Baking Soda
1 Cup Splenda
1/2 Teaspoon Salt
3/4 Cup Cocoa
1 Cup Almonds, Chopped And Toasted

Preheat the oven to 350 degrees F (180 degrees C).
Combine all the ingredients except the almonds; mix well with a spoon. Stir in the
almonds until well blended; the dough will be thick and sticky.
Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 1 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30
minutes.
Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C).
Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices.
Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then
store in an airtight container.
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