Yum Yum Time

I thought I would give you all a gift today...my favorite dessert recipe. Three reasons why this is my favorite recipe. 1) Biscotti is Italian. 2) It tastes amazing. 3) Each biscotto (a biscotto is a singular biscotti) only has about 80 calories....thank you Jesus!

P.S. My cooking tip...I always add more flour after all the ingredients are mixed together because I find the dough too sticky to really handle. Adding more flour has never messed with the yumminess for me!

Chocolate Cherry Biscotti

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.