Ingredients

1 cup sugar
1 cup brown sugar, packed
1/3 cup almonds, slivered
1/4 cup vegetable oil
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp apple cider
2 egg whites
1 whole egg
1/3 cup non-fat sour cream
2 1/2 cups flour
2 tsp baking powder

Directions

Combine the first 12 ingredients (sugar to sour cream) and beat on slow speed for 1 minute. In another bowl, sift together the flour and baking powder. Slowly add the flour mix to the batter and mix until soft and well-blended. Turn out the dough onto a floured surface and shape into a 16 inch long roll. Place roll onto a greased pan and flatten roll to 3/4 inch thick. Bake at 375F for 25 minutes. Remove from oven and invert onto a wire rack. Let cool for 10 minutes Cut roll into 3/4 inch wide slices. For harder biscotti, bake for an additional 10 minutes