Recipe: chocolate, cherry & walnut biscotti

What is going on here? This isn't a food blog. Still, this weekend we had a snow storm, and since weekend looks have become the life blood of my outfit posts (thanks winter solstice) my not getting dressed all day puts a cramp in my having a style post to share. 

To make it up to you, I've prepared two cooking posts, a review of a camera bag, and a post about my closet. I can diversify if I feel like it.

On to the food. This is the second time I've made these particular biscotti, and they are pretty darn good. I got the recipe from an issue of Cooking Light from a million years ago and made a couple small changes.

Good news, one biscotto (who the heck knew that was the singular of biscotti?) only has 81 calories.*

2 cups all-purpose flour
1 cup whole-wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1/4 cup dried cherries
1/4 cup chopped walnuts
1/2 cup chocolate chips



1. Preheat oven to 350°

2. Combine flours and salt in a bowl, stir well.


3. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes).
Add oil and extracts, blending well.


4. Add flour mixture at a low speed until just blended.
Stir in cherries, chocolate and nuts.


5. Divide dough in half, shape each portion into a 10" log on the baking tray, flatten to 1" thickness.
Bake at 350° for 25 minutes or until lightly browned. Remove from the tray and let cool for 10 minutes. Reduce oven temperature to 325°.


6. Cut each roll diagonally, supposedly into 20 slices.


7. Place slices cut side down on to baking sheet and bake for 10 minutes.
Turn cookies over, bake for 10 more minutes.
Cool on a wire rack.


8. Enjoy.

*Allegedly yields 40 cookies. I got something like 27, so I guess that changes the calorie count a bit.