2 lg Eggs
2 lg Egg whites
1 c Granulated sugar
2 ts Almond extract
2 c All-purpose flour; unbleache
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 c Dried cherries; coarsely cho
1/4 c Almonds; chopped
Recipe by: The New Dr. Cookie Cookbook
Preheat oven to 325 degrees; coat a cookie sheet with nonstick
cooking
spray. Beat the eggs, egg whites, sugar and almond extract with an
electric mixer until smooth. Add the flour, baking powder, baking soda
and
salt; beat until well mixed. Stir in the cherries and almonds. The
dough
will be sticky, but it it seems too sticky, add a few tablespoons of
flour.
Drop the dough by large spoonfuls along the baking sheet to form 2
vertical
lines. The spoonfuls of dough should be close together. With lightly
floured hands, work these 2 lines to make 2 parallel rolls of dough
lining
each side of the cookie sheet. Leave ample room for spreading 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 to 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 baked
rolls of
dough on the cookie sheets for 10 minutes. Using a serrated knife, cut
each
roll into 20 slices. Turn each slice on its side as it is cut. Bake the
biscotti for 10 minutes. Turn the slices onto their other sides and
return
to the oven for 10 to 20 minutes longer. The biscotti on the ends will
be
done after 20 minutes total. The rest of the slices may need the full
30
minutes. Watch carefully to avoid overbrowning. Cool on wire racks.
Penny
Halsey (ATBN65B). Nutrition Analysis: 59 calories, 1g fat.
