Our Test Kitchens staffers found that using a serrated knife works best for cutting the rolls after the first bake time. If you're a fan of dried cranberries, they make a great substitute for dried cherries.
2 cups all-purpose flour
1 cup whole-wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherries
1/2 cup semisweet chocolate chips
How to Make It
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
I made these one morning before going to class, very easy! Although the dough is a bit sticky to work with they were overall a lot easier to make than I had thought and with very little ingredients! I didn't have dried tart cherries and didn't want to spend the money on them so I got cherry infused cranberries (ocean splash) and it tasted soooo delicious with the almond extract flavor! My boyfriend loved them as well =)
This biscotti is a perennial favorite with friends and family. We all have our "signature" dishes which people request that we make. This is one of those. I've been making this recipe since it originally appeared in the Cooking Light magazine in 2001 and it is still a big hit every time. Also, packaged nicely, it makes a great gift.
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