Cherry Biscotti
2 1/4 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 egg whites
1 tablespoon almond extract
3/4 cup chopped dried cherries
3/4 cup chopped walnuts
grated rind of 1 orange
1 cup white chocolate pieces
1 teaspoon salad oil or shortening
Preheat oven to 325° F. Combine dry ingredients in mixing bowl. Whisk together eggs, egg whites and almond extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cherries, walnuts and orange peel; mix thoroughly.
On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide. Place logs on a cookie sheet and bake for 30 minutes, or until firm. Cool on a wire rack.
Reduce oven temperature to 300 degrees. Cut biscotti into 1/2 inch slices. Stand upright on a cookie sheet and bake for an additional 20 minutes. Let cool.
Place white chocolate chips in a microwave-safe bowl with a flat bottom. Add salad oil or shortening. Melt on high until chips just begin to soften. Stir until melted. Dip bottom of each cookie in chocolate and place on waxed paper to cool. Store in a loosely-covered container.
YIELD: 30 Cookies
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