Cherry-Almond Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2 large egg whites
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/2 cup dried cherries, chopped
• 1/3 cup slivered almonds, toasted
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 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 5 to 6 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.
3. Bake at 350° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°. 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.