This is a recipe from a Cooking Light, I put my changes in parenthesis.
2 cups all-purpose flour (I use King-Arthur-Organic_100%-Whole White Wheat for all the flour)
1 cup whole-wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil (I replace with Nutiva-extra-virgin-coconut-oil )
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherries (I prefer sweet or mixed tart/sweet cherries)
1/2 cup semisweet chocolate chips (I ALWAYS add a little more chips than called for, lol)
PreparationPreheat oven to 350°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield 40 biscotti
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