CHOCOLATE-CHERRY BISCOTTI 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 Cooking spray

Preheat oven to 350°F.

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°F 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°F.

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325°F 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.

40 biscotti.

1 Biscotto: Calories: 81 (Cal. from fat: 22%), Fat: 2g (Saturated: 0.7g), Cholesterol: 17mg, Sodium: 20mg, Carbohydrate: 14.6g, Protein: 1.6g.

[Cooking Light, March 2001]