Title: Spiced Cherry Biscotti
Categories: Italian5
Yield: 4 servings

1/2 c Sugar
1/4 c Margarine or butter
1 ts Vanilla
3 c All-purpose flour
1/2 ts Nutmeg
1/2 c Almonds; chopped
2 ts Skim milk
1/2 ts Nutmeg
1/2 c Brown sugar; packed
- softened
3 Eggs
3 ts Baking powder
3/4 c Candied cherries; chopped

-----------------------------------GLAZE-----------------------------------
1 tb Sugar

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

2) 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.

3) 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 thinck rectangle, about 3 inches wide and 7 inches long.

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

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

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

7) Bake at 350F for 6-8 min 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.

Per serving: 736 Calories (kcal); 14g Total Fat; (16% calories from fat);
18g Protein; 137g Carbohydrate; 140mg Cholesterol; 443mg Sodium Food
Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 4
Other Carbohydrates

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