Dried Cherry Biscotti Recipe

Dried Cherry Biscotti Recipe photo by Taste of Home

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Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.

This recipe is:

Diabetic Friendly

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Dried Cherry Biscotti Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 15 Servings

25 25 50

Ingredients

2 tablespoons butter, softened
1/2 cup sugar
4 egg whites
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dried cherries
1/4 cup chopped almonds, toasted
2 teaspoons confectioners' sugar

Directions

In a small bowl, beat butter and sugar until crumbly. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to sugar mixture. Stir in cherries and almonds (dough will be stiff).
Press into an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Remove from pan to a cutting board; cut biscotti in half with a serrated knife. Cut each half into 1/2-in. slices.
Place slices cut side down on baking sheets coated with cooking spray. Bake for 8-10 minutes or until light golden brown, turning once. Remove to wire racks to cool. Sprinkle with confectioners' sugar. Yield: 2-1/2 dozen.

Nutritional Analysis: 2 cookies equals 135 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 123 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Dried Cherry Biscotti in Country Woman November/December 2005, p36