Low Fat Whole Wheat Biscotti

I got this recipe from my 'Joy of Cooking: All About Cookies' cookbook but changed it around slightly mainly because I was missing some of the ingredients.  The original recipe is called Classic Biscotti (Reduced Fat) because it is made with oil instead of butter, but I didn't have enough flour or spices so I changed it into my own creation calling it Low Fat Whole Wheat Biscotti.  Biscotti is essential already a low fat cookie to begin with but this version is even better for you and tastes just as good.  It produced crunchy flavorful cookies that go great with tea or coffee.  Feel free to add nuts, spices or chips to give them your own personal flavor.

Low Fat Whole Wheat Biscotti

1 Cup all-purpose flour
2 1/4 Cups whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 Cup vegetable oil (the original called for corn or canola)
1 1/4 Cups sugar
2 large eggs
2 large egg whites
1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 tsp milk

1) Preheat oven to 375F and line a cookie sheet with parchment paper
2) In a small bowl sift together both flours, baking powder, and salt
3) In a seperate bowl beat oil, sugar, eggs, egg whites, both extracts, and milk with an electric beater until well blended
4) Slowly add the flour mixture to the oil mixture and stir until blended and smooth
5) Mixture may be sticky to work with, use either floured hands or plastic wrap, and shape dough into two smooth evenly shaped logs (11*1 1/2 inch) onto prepared cookie sheet as far apart as possible and back for 25min
6) Remove from oven and cool until able to handle, then cut logs into 1/2in thick slices on the diagonal
7) Lay slices flat on cookie sheet and bake for 10min, then repeat on the other side and bake for another 5-10min
8) Transfer cookies to a rack to cool and enjoy!