Here are a couple of recipes I like a lot. Good luck on your endeavor.

Low-Fat Almond-Cinnamon Biscotti
Recipe By : Bon Appetit 6/96
Serving Size : 36

3 large eggs
1 cup sugar
1 teaspoon vanilla
3/4 teaspoon almond extract
3 cups flour
1/2 cup almonds -- toasted, chopped
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt

Grease 18x12x1" baking sheet. Combine first 4 ingredients in mixer bowl. Beat til well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl, Gradually add to egg mixture, beating til well blended (dough will be soft).

Turn dough out onto floured surface. Roll into 16" long log. Transfer to baking sheet. Flatten log to 1" thickness. Bake til light brown and cracked on top, about 30' at 350. Transfer sheet to rack; cool log 10 minutes. Reduce oven temp to 325.

Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4-1/3" thick slices. Arrange on baking sheets. Bake 10' per side. Transfer to racks and cool (biscotti will harden while cooling). Store in airtight container up to one week.

Creme De Menthe Brownie Bars
Recipe By : Southern Living Annual Recipes
Serving Size : 24

4 Squares chocolate (1 oz) -- unsweetened
1 Cup butter or margarine
4 large eggs
2 Cups sugar
1 Cup all-purpose flour
1/2 Tsp salt
1 Tsp vanilla extract
Creme de Menthe Frosting
1/2 Cup chocolate morsels -- semisweet & melted

Creme de Menthe Frosting: 4 cups sifted powdered sugar 1/2 cup butter or margarine, softened 1/4 cup half-and-half 1/4 cup green creme de menthe 1 cup finely chopped walnuts. Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute. Spoon mixture into a lightly greased and floured 13- x 9- x 2-inch pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Cool 10 minutes; spread Creme de Menthe Frosting over top. Chill at least 4 hours. Drizzle melted chocolate over frosting, or pipe in desired design using metal tip No. 3 or 4. Cut into bars immediately. Remove from pan, and chill at least 1 hour. Store in an airtight container in refrigerator. Yield: 4 dozen. Frosting: Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth. Stir in walnuts. Yield: enough for 4 dozen bars.