2¼ cups all purpose flour	1 tbsp. oil
1¼ cups sugar	¼ tsp. almond extract
2 tsp. baking powder	2 tbsp. chopped almonds
½ cup egg substitute	Cinnamon-sugar, for topping
2 large egg whites

Preheat oven to 350°F. Line baking sheet with foil and spray with cooking spray. Combine flour, sugar and baking powder in large bowl; mix well. Combine egg substitute, egg whites, oil and almond extract in small bowl and beat until smooth and creamy. Gradually add egg mixture to flour mixture until completely blended. Fold in chopped almonds. Divide dough in half; shape each half into 8 inch long log (about 1 inch thick x 2½ inches wide). Bake 30 to 35 minutes. Remove from oven and cool 10 to 15 minutes. Cut logs into ¾ inch slices and place cut side down on baking sheet. Sprinkle tops with cinnamon-sugar. Return to oven and bake 7 to 8 minutes; turn biscotti and bake 5 to 6 minutes, until lightly browned on both sides. Cool to room temperature and store in airtight container for up to 2 weeks or freeze in plastic freezer bags. Thaw at room temperature before serving.