[CHRISTMAS-RECIPE] Biscotti - CHERRY-ALMOND BISCOTTI

CHERRY-ALMOND BISCOTTI

2 large Eggs
2 large Egg whites
1 cup Granulated sugar
2 teaspoons Almond extract
2 cups All-purpose flour - unbleache
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dried cherries - coarsely cho
1/4 cup Almonds - chopped

Preheat oven to 325 degrees; coat a cookie sheet with nonstick cooking
spray. Beat eggs, whites, sugar and almond extract with an electric
mixer until smooth. Add the flour, baking powder, baking soda and salt;
beat
until well mixed. Mix in the cherries and almonds. The dough will be
sticky, but if 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 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 plenty of room to spread 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 sliceTurn 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.

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