Margaret's Almond Cherry Biscotti

These are not the really hard biscotti that cut your mouth, but with the addition of eggs, are firm, but easily eaten.  It makes enough for several meals, and freezes well.  This is my first attempt at biscotti, and my tasters say they are GREAT.  They need to be made the night before - will take over an hour to complete, but will feed you well for a week.

Follow this link to the recipe:

Margaret's Almond Cherry Biscotti

• ½  cup whole wheat flour
• 1 ½  cup all purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 2 cups almonds
• 1 ½ cups dried cherries
• 1 T almond extract
• 4 eggs

Night before:

  

Put the first 6 ingredients into a food processor.  Pulse until the nuts are finely chopped, and the cherries chopped.  Add the extract and eggs, and process until it gathers into a dough-like mass.  It will be sticky.

Form the dough, which will be sticky, into two logs about 2 inches wide and 2 inches tall, on a cookie sheet covered with parchment or well greased.

Bake 30 minutes until light brown.  Remove from oven, and turn oven down to 250 degrees.

Let the logs cool, then slice into ¾ inch slices, and lay them flat on the cookie sheet.  These will not spread further.  Bake again for 30 minutes at 250 degrees.  Put on a rack to cool.

Next morning:

Serve - great fiber, protein, and yummy tasts.

NOTES:

You might save the last baking until the morning, assuming you have enough time to bake them.  Fresh out of the oven, they are irresistible.  As they are 3 days later, as well.