Biscotti

1 1/2c flour (half and half Whole Wheat, and Better for Bread mix)
3/4tsp baking powder
1/4tsp kosher salt
1/4tsp baking soda
1/8tsp grated whole nutmeg
1c Splenda sweetener
1 tsp vanilla extract
2 lg eggs or half cup egg substitute

Preheat oven to 300°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl, and beat with a mixer at medium speed for 2 minutes or until thick. Add flour mixture and stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface, then knead lightly 7 or 8 times. Shape the dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat into 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack. Cut roll diagonally into 20 (1/2-inch-thick) slices, and stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.