Dried Cherry Biscotti

By Hapemom

This is such an impressive cookie to make. The dried cherries give it a nice chewy sweetness. It's a little bit of work because of the "double bake", but well worth it. People have a hard time believing they're homemade.

Ingredients

• 3 c. all purpose flour
• 1 c. sugar
• 3/4 t. baking soda
• 1/2 c. chopped almonds, toasted
• 1 (3.5-oz) pkg dried cherries (about 3/4 cup)
• 2 T. butter, melted
• 1 t. almond extract
• 2 eggs
• 2 egg whites

Details

Servings 24

Preparation

Step 1

Heat oven to 350. Spray large cookie sheet with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking soda, almonds and cherries; mix well. Stir in margarine, almond extract, eggs and egg whites; blend well.

Turn dough out onto lightly floured surface. Knead dough lightly about 8 times.

Shape dough into roll 16 inches long. Place roll on sprayed cookie sheet; flatten to l-inch thickness.

Bake at 350°F. for 20 to 30 minutes or until golden brown. Cool roll 10 minutes.

Slice roll diagonally into one-half inch thick slices. Place slices, cut side down, on cookie sheet.
Bake at 350 for 8 minutes or until light golden brown. Turn cookies over; bake an additional 8 minutes or until cookies are golden brown. Remove from cookie sheet; cool completely.

24 cookies

TO TOAST ALMONDS:
Spread them on a cookie sheet; bake at 350°F. for 5 to 10 minutes or until golden brown, stirring occasionally. (Or – put in microwave safe container and cook on high in one-minute increments until brown, stirring after each minute.)