- Total Time
Store extra biscotti in an airtight container for up to five days.
all-purpose flour2 cup(s)
baking soda1 tsp
baking powder1 tsp
table salt¼ tsp
egg white(s)2 large
almond extract1 ½ tsp
vanilla extract1 tsp
dried cherries½ cup(s), chopped
slivered almonds⅓ cup(s), toasted
cooking spray1 spray(s)
- Preheat oven to 350°F.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a large bowl. Combine egg, egg whites, almond extract and vanilla; add to flour mixture, stirring until well blended. Stir in cherries and almonds (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead five to six times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 4 to 5 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
- Bake at 350°F for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°F. Cut each roll diagonally into 1⁄2-inch slices. Place slices, cut sides down, on baking sheets coated with cooking spray; bake 10 minutes. Turn cookies over; bake an additional 10 minutes. Remove from baking sheets and cool completely on wire rack. Yield: 22 servings (serving size: 1 cookie).