Instructions: Preheat oven to 350 F. Grease 18X12X1-inch baking sheet. Combine first 4 ingredients in bowl of heavy duty mixer w/paddle (can also be done in food processor). Beat until well blended. In medium bowl mix flour, almonds, cinnamon, soda and salt. Gradually add egg mixture to flour until blended (dough will be soft)

Turn dough onto floured surface and gather together. Roll dough between palms and work into 16-inch long log. Transfer to baking sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer log to rack; cool 10 minutes. Reduce temperature to 325 F.

Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal in ¼O to 1/3O thick slices. Arrange cookies, lying down, on baking sheets (no grease). Bake 10 minutes per side. Transfer to racks to cool. Biscotti will harden while cooling.

Store in airtight container up to 1 week. Freezes well. Thaw at room temperature.

NOTES : I found this recipe in Bon Appetit magazine internet site awhile ago. And its wonderful. The finished cookies freeze well and travel well. Ive made it with pecans instead of almonds and with chocolate chips. It is also wonderful and festive to dip half the finished cookie in melted chocolate, then place on wax paper to harden. (It is then no longer low fat! But even more delicious.)

For best results: slice thinly and store in an airtight container to stay cruncy. Enjoy

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