Spiced Cherry Biscotti               
Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96

Ingredients:
1/2 c Sugar
1/4 c Margarine or butter
1 ts Vanilla
3 c All-purpose flour
1/2 ts Nutmeg
1/2 c Almonds; chopped
2 ts skim milk
1/2 ts Nutmeg
1/2 c Brown sugar; packed
3 Eggs
3 ts Baking powder
3/4 c Candied cherries; chopped
1 tbs Sugar
 

Directions:
Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.

In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds.

With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops.

Bake at 350F for 20-28 min. or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet.

Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.

Calories 70 Calories from fat 20  Total fat 2 g  Chol 15 mg  Sodium 55 mg  Carbs 13 g