Tooth Friendly Cherry Almond Biscotti

Cherry Almond Biscotti

2 1/4 C Flour

1 C Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp salt

1 tsp Cinnamon

3 Eggs

2 tsp Vanilla

1/4 C Sliced Almonds

1 C Dried Cherries

Preheat oven to 325 degrees. Coat cookie sheet with non-stick spray.

Combine dry ingredients in bowl . Add eggs and vanilla, mix until moist. On a floured surface, fold in almonds and cherries. Divide dough in half. Shape each portion of dough into a log that is approximately 14 inches long and 1 1/2 inches wide. Bake 30 minutes, or until firm. Cool.

Reduce oven temperature to 300 degrees. Cut biscotti into 1/2 inch slices with serrated knife. Stand upright on cookie sheet and bake an additional 20 minutes or until golden brown. They should be crisp, but not hard.