Cherry Biscotti Courtesy Of: The Cherry Marketing Institute Cherry Biscotti 2 1/2 dozen 3/4 cup Granulated sugar 2 Eggs 1/4 cup Vegetable oil 1 tablespoon Orange juice 2 teaspoons Grated orange peel 1 1/2 teaspoons Vanilla extract 2 cups All-purpose flour 1/2 cup Finely chopped walnuts 1 teaspoon Baking powder 1/4 teaspoon Salt 1 cup Chopped dried tart cherries 1 Egg white 1 tablespoon Water Granulated sugar Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.

Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands shape into 2 (8x2 inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.

Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300-degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.