Chocolate-Chip Cherry Biscotti

By devogirl

Ingredients

• Nonstick cooking spray
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1 tbsp canola oil
• 2/3 cup sugar
• 1 large egg, beaten
• 2 large egg whites, beaten
• 1/2 cup semi-sweet mini chocolate chips
• 1/2 cup dried cherries (could also substitute cranberries)
• 1 tbsp all-purpose flour, for rolling out dough

Details

Servings 1
Adapted from evolvingmotherhood.com

Preparation

Step 1

Preheat oven to 375°F. Coat a baking sheet with cooking spray.

In a large bowl, sift together flour, baking powder and salt; set aside.

In another large bowl, using an electric mixer, beat together oil, sugar, egg and egg whites until well-combined. Add flour mixture to egg mixture, a little at a time, beating with each addition (dough will be stiff); fold in chocolate chips and cherries.

Working on a lightly floured surface, roll dough into a 13- X 1 1/2-inch log and place on center of prepared baking sheet; bake for 25 minutes.
Reduce heat to 350°F and remove baking sheet from oven. Cool dough long enough to cut into twenty-four 3/8-inch-thick diagonal slices. Lay slices on their sides on same baking sheet; return to oven. Bake for 10 minutes; flip and bake until lightly browned, about 5 to 10 minutes more. Yields 1 cookie per serving.