Almond-Spice Biscotti

1-3/4 cups flour

3/4 cup slivered blanched almonds

1/2 cup cornmeal

1 T baking powder

1/4 tsp. salt

1/8 tsp. ground ginger

1/8 tsp. cinnamon

1 cup sugar

2 large eggs, lightly beaten

2 T fat-free milk

1/2 tsp. almond extract

Preheat oven the 350. Spray two baking sheets with nonstick spray.

Whisk together flour, almonds, cornmeal, baking powder, salt, spices in large bowl.

Whisk together sugar, eggs, milk and almond extract in medium bowl. With electric mixer on low speed, beat sugar mixture into flour mixture until dough forms. Gather dough with your hands and place on lightly floured surfacee. Shape into log about 14 inches long; transfer log to one of the prepared baking sheets and pat dough gently until it is about 3 inches wide and 3/4 inch thick. Bake until dough is firm to touch and toothpick inserted into center of log comes out clean, about 20 minutes.

Transfer log to cutting board and let cool about 5 minutes. Cut log with serrated knife into 3/8 thick slices. Arranges slices in single layer on prepared baking sheets. Reduce oven temperature to 300. Bake biscotti 20 minutes, turn over and bake 10 minutes longer. Cool completely on wire rack; biscotti will crisp as they cool. Store biscotti in airtight container up to two weeks. They can also be frozen.

WW points: 42 points for the whole thing; cut into 42 pieces for a one-point treat.