2 1/2 c All-purpose flour
1 c Granulated sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 ts Vanilla
2/3 c Dried cherries (less than a
-3-oz
Package); chopped
1 c Ground almonds
Recipe by: St. Louis Post-Dispatch 3/31/97
Lightly grease a cookie sheet. Preheat oven to 350 degrees.
Blend flour, sugar, baking soda, baking powder and salt.
Add eggs and vanilla, beating until dough is formed. Stir
in cherries and almonds.
Turn the dough out on lightly floured surface and knead
several times. Using the greased cookie sheet as a surface,
divide the dough in half. Form into two flat logs, each
about 9 inches long and 3 inches wide.
Bake for 25 minutes or until lightly browned on top. Place
baking sheet on a rack; let cool for 10 minutes.
Lower heat to 325 degrees. On a cutting board, cut the logs
on the diagonal into 1/2-inch-thick pieces. Put back into
oven for 5 minutes, with cut side of cookies facing up.
Turn cookies; bake 5 more minutes. Remove from cookie
sheet; let cool on baking rack. Store in an airtight
container.
Yield: 20 to 25 biscotti.
By Nicki Dwyer - Excerpted From Mary Engelbreit's Home
Companion. Nicki Dwyer is food editor of Mary Engelbreit's
Home Companion.
