Cherry Almond Biscotti

(Dairy Free, Gluten Free. Contains Nuts)

Cherry Almond Biscotti are wonderfully crunchy and are dressed for the holidays with bright red dried cherries. The biscotti are lower in fat than most cookies, and packed with protien and nutrients from the almonds and cherries.

Recipe Yeilds 20-24 cookies

Ingredients:

1 3/4 cup (226g) London blend

1 tsp baking soda

2 X Large eggs

2/3 cup (135g) sugar

1/4 tsp salt

1/2 cup (75g) dried cherries

1 cup (120g) sliced almonds

1/2 tsp almond extract

Preparation:

Stir together the flour, baking soda, and salt.

Whip the eggs, sugar, and almond extract on high speed with the whip attachment until thick and light in color, about 5 minutes. On low speed, mix the dry ingredients until just incorporated. Add the almonds and cherries by hand and blend evenly to combine.

Form the dough into a 12 inch by 3 1/2 inch log and place on a sheet pan with parchment paper.

Bake at 300f until the log is a light golden color, about 1 hour.

Remove the pan from the oven and cool for 10 minutes.

Lower the temperature to 275f.

Using a serrated knife, cut long strips. Place strips on sheet pan and bake, turning the biscotti once halfway through the baking time, until golden brown and crisp, 20 minutes.