1 1/2 cups
chopped dried unsweetened cherries
PREHEAT oven to 350 F. Line a cookie sheet with parchment paper.
IN medium bowl, using electric beaters, beat sugar and eggs together until thick and pale yellow in colour. Beat in vanilla. Stir in flour with wooden spoon and add almonds and cherries until well combined.
MIXTURE will be very sticky so as best you can, divide the mixture in half and shape into 2 logs about 6-8 inches long and 2 inches thick at least 4 inches away from each other on prepared pan. Wet hands could help the dough not stick to oneself while doing this. Sprinkle logs with a touch of cinnamon.
BAKE for 25 minutes or until firm. Remove from oven and allow to cool about 10 minutes.
PREHEAT oven to 275 F. Cut the logs on the diagonal about 1/3 -1/2 an inch thick and spread out in a single layer onto the same pan.
BAKE again for 20-25 minutes, turning over biscotti once, until biscotti is firm and dry to your liking. Let cool on pan completely before serving.
Biscotti can be stored in the freezer for several months or in a airtight container for 3-4 weeks.
Based on a serving of 1 piece
Energy: 82 calories
Protein: 2.7 g
Fat: 2 g
Saturated Fat: 0.14 g
Cholesterol: 20 mg
Potassium: 100 mg