Warren's thin sliced biscotti (sugar-free)

1. 1. Preheat oven to 350F. Beat eggs until light. Gradually add sugar and vanilla; beat well. Mix in flour and baking powder. Stir in almonds. Line a 9" x 5" loaf pan with heavy duty aluminum foil, leaving enough foil extending over the edges so you can wrap the loaf airtight after baking. Spray foil lightly with non-stick spray. Spread mixture evenly in the pan. Bake at 350F for 50-60 minutes, until golden. Cool for 10 minutes. Wrap the hot loaf tightly in foil and refrigerate it for 2 or 3 days. (Loaf can be frozen for up to a month. Defrost either in the fridge or at room temp without unwrapping.)
2. Unwrap the loaf. Slice it as thin as possible with a sharp serrated knife. Arrange slices in a single layer on foil-lined cookie sheets. Sprinkle lightly with cinnamon-sugar mixture. Bake at 300F for about 30 - 40 minutes, until crisp and toasted.

2. Note: During Step #1: Be sure to smooth and press down dough into loaf pan BEFORE baking. This will eliminate air bubbles when slicing the loaf in Step #2.