Dried cherries; chopped, (less than a 3-ounce package)
1
c
Ground almonds
INSTRUCTIONS
Notes: From Orange County Register
Preliminaries: Lightly grease one cookie sheet (spray oil works well for
this). Preheat oven to 350 degrees.
1. Blend flour, sugar, baking soda, baking powder and salt. Add eggs and
vanilla, beating until dough is formed. Stir in cherries and almonds.
2. 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 and
form into two flat logs about 9 inches long and 3 inches wide.
3. Bake for 25 minutes or until lightly browned on top. Let cool directly
on the baking sheet resting on a rack for 10 minutes.
4. 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. Turn
over and bake 5 more minutes. Remove from cookie sheet and cool on baking
rack.
5. Store in airtight container.
Yield: 20-25 biscotti
Nutritional information (per serving): 152 calories, 4.7 grams fat, 0.6
gram saturated fat, 29 milligrams cholesterol, 84 milligrams sodium, 28
percent calories from fat
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 29,
1998
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