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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.

Recipe by Cooking Light March 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
40 biscotti (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

81 calories; calories from fat 22%; fat 2g; saturated fat 0.7g; mono fat 0.6g; poly fat 0.5g; protein 1.6g; carbohydrates 14.6g; fiber 0.6g; cholesterol 17mg; iron 0.5mg; sodium 20mg; calcium 6mg.
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