Chocolate-Cherry Biscotti (Supposedly makes 40 biscotti, but I got around 30)
These are amazing. The chocolate and cherry flavors pair together wonderfully.
2 cups all-purpose flour 1 cup whole-wheat flour (or another cup of white if whole wheat bothers you) 1/4 teaspoon salt 1 cup sugar 3/4 cup Egg Beaters or 6 egg whites 2 tablespoons canola oil 2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 2/3 cup dried tart cherries 1/2 cup semi-sweet chocolate chips (Make sure they're dairy-free) cooking spray
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 (I had to resort to a wooden spoon because it was too thick). 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.
Adapted very slightly from a recipe by toni gifford on Recipezaar
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