Spiced Cherry Biscotti
Source: Pillsbury Fast and Healthy Cookbook, Nov/Dec 96
Servings: 4

1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon nutmeg
3/4 cup candied cherries, chopped
1/2 cup almonds, chopped

GLAZE
2 teaspoons skim milk
1 tablespoon sugar
1/2 teaspoon nutmeg

Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.

In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds.

With spray coated hands, shape dough into 3 rolls, about 7 inches long.

Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops.

Bake at 350F for 20-28 min. or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet.

Bake at 350F for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.