---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cherry-Almond Biscotti
  Categories: Low-cal, Bakery, Biscotti
       Yield: 40 Servings
  
       2 lg Eggs
       2 lg Egg whites
       1 c  Granulated sugar
       2 ts Almond extract
       2 c  All-purpose flour; unbleache
       1 ts Baking powder
     1/2 ts Baking soda
     1/4 ts Salt
       1 c  Dried cherries; coarsely cho
     1/4 c  Almonds; chopped
  
   Recipe by: The New Dr. Cookie Cookbook
        Preheat oven to 325 degrees; coat a cookie sheet with nonstick
 cooking
   spray.  Beat the eggs, egg whites, sugar and almond extract with an
   electric mixer until smooth. Add the flour, baking powder, baking soda
 and
   salt; beat until well mixed. Stir in the cherries and almonds. The
 dough
   will be sticky, but it it seems too sticky, add a few tablespoons of
 flour.
   Drop the dough by large spoonfuls along the baking sheet to form 2
 vertical
   lines.  The spoonfuls of dough should be close together. With lightly
   floured hands, work these 2 lines to make 2 parallel rolls of dough
 lining
   each side of the cookie sheet. Leave ample room for spreading between
 the
   rolls and on the sides of the cookie sheet. Each roll will spread
 during
   baking so that it is about 5 inches wide. Bake for 20 to 25 minutes, or
   until lightly browned and slightly firm to the touch. Take the rolls
 from
   the oven and reduce the temperature to 300 degrees. Cool the baked
 rolls of
   dough on the cookie sheets for 10 minutes. Using a serrated knife, cut
 each
   roll into 20 slices. Turn each slice on its side as it is cut. Bake the
   biscotti for 10 minutes.  Turn the slices onto their other sides and
 return
   to the oven for 10 to 20 minutes longer. The biscotti on the ends will
 be
   done after 20 minutes total. The rest of the slices may need the full
 30
   minutes.  Watch carefully to avoid overbrowning. Cool on wire racks.
 Penny
   Halsey (ATBN65B). Nutrition Analysis: 59 calories, 1g fat.
  
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