Cherry Almond Biscotti
Posted by: Jerseygirl Mon, 9 May 2005, at 5:57 a.m.

 

Ingredients:
2 large eggs
2 large egg whites
1 cup granulated sugar
2 tsps almond extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup dried cherries, coarsely chopped
1/4 cup almonds, chopped
 

Directions:
Preheat oven to 325 degrees; coat a cookie sheet with nonstick spray. Beat eggs, whites, sugar and almond extract with electric until smooth. Add the flour, baking powder, baking soda and salt; beat until well mixed. Mix in the cherries and almonds. The dough will be sticky, but if it is too sticky, add a few tablespoons of flour. Drop the dough by large spoonfuls along the baking sheet to form 2 vertical lines make 2 parallel rolls of dough lining each side of the cookie sheet. Leave plenty of room to spread between the rolls and on the sides of the cookie sheet. Each roll will spread during baking so that it is about 5 inches wide. Bake for 20-25 minutes or until lightly browned and slightly firm to the touch.
Take the rolls from the oven and reduce the temperature to 300 degrees. Cool the bakes rolls of dough on the cookie sheets for 10 minutes. Using a serrated knife, cut each roll into 20 slices. Turn
each slide on its side as it is cut. Bake the biscotti for 10 minutes. Turn the slices onto their other side and return to the oven for 10 to 20 minutes longer. The biscotti on the ends will be done after 10 minutes total. The rest of the slices may need the full 30 minutes. Watch carefully to avoid over browning. Cool on wire rack.