Recipe: Cherry Biscotti (using maraschino cherries)

CHERRY BISCOTTI

1 cup sugar
1/2 cup (1 stick) margarine or butter, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped maraschino cherries, drained
1/2 cup chopped pecans

Heat oven to 350 degrees F.

Mix sugar, margarine, vanilla and eggs in large bowl until blended. Stir in flour, baking powder and salt. Stir in cherries and pecans (dough will be stiff).

Divide dough in half. Shape each half into rectangle, 10x3 inches, on ungreased cookie sheet.

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.

Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.

Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack.

Store in covered jar at room temperature.

Makes about 3 1/2 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Holidays, Betty Crocker Recipe Magazine, December 1994 #99