| | Dry: |
| 6 1/4 cup | Flour |
| 1 3/4 cup | Sugar |
| 1 tbsp | + 1 tsp baking powder |
| | Wet: |
| 1 1/4 cup | Egg substitute |
| 1 cup | Fat-free milk |
| 2 1/2 tsp | Vanilla or almond extract |
| | Glaze: |
| 2 1/2 cup | Sugar |
| 2-3 tbsp | Evaporated milk |
| 1 1/4 tsp | Lemon juice |
Combine wet and dry ingredients and shape into 3- 3x12 inch logs (use flour when shaping if dough is sticky). Bake at 350F for 35 minutes. Cool on rack for 15 minutes. Slice diagonally and place back on pan. Bake for 15 minutes at 300F on one side, then turn biscotti over and bake for 15 minutes on the other side. Brush with glaze or dip in melted chocolate chips thinned with ~1/4 cup shortening.
Variation-add almonds (or other nuts) to dry ingredients. Be creative when decorating biscotti!