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.

Yield: 40 biscotti (serving size: 1 biscotto)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

81 (22% from fat)

Fat:

2g (sat 0.7g,mono 0.6g,poly 0.5g)

Protein:

1.6g

Carbohydrate:

14.6g

Fiber:

0.6g

Cholesterol:

17mg

Iron:

0.5mg

Sodium:

20mg

Calcium:

6mg