Cherry-Almond Biscotti

Another recipe! This one is really good. The only thing was that it was more crumbly than I thought it should be, but it tastes good!

POINTS® Value: 2
Servings: 22
Preparation Time: 11 min
Cooking Time: 50 min


Ingredients
2 cup(s) all-purpose flour
1 cup(s) sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp table salt
1 large egg(s)
2 large egg white(s)
1 1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup(s) dried cherries, chopped
1/3 cup(s) slivered almonds, toasted
1 spray(s) cooking spray
Instructions

* Preheat oven to 350°F.

* Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four 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 five to six 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.

* Bake at 350°F for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°F. 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. Yield: 22 servings (serving size: 1 cookie).