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Cherry Biscotti

2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs plus 1 egg white
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 cup dried tart cherries, chopped
Granulated sugar

Preheat oven 350 degrees. In a medium mixing bowl, combine flour,
walnuts, baking powder and salt; set aside. In a large mixing
bowl, combine sugar and 2 whole eggs. Beat with an electric mixer
at medium speed 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. Gradually add flour mixture; mix
until blended. Stir in cherries by hand. Turn dough onto a lightly
floured surface (dough will be soft and sticky). Sprinkle with
additional flour; knead flour into dough. With floured hands, shape
into 2 (8 x 2-inch) logs. Place 3 to 4 inches apart on a greased
baking sheet; flatten tops slightly. Combine remaining egg white
with about 1 tablespoon water; brush on logs, then sprinkle with
sugar. Bake 25 to 30 minutes, or until lightly browned. Let cool
on baking sheet 15 minutes. Reduce oven temperature to 300 degrees.
With a serrated knife, cut logs diagonally into 1/2-inch slices;
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. Store loosely covered at
room temperature.

Makes about 2-1/2 dozen.


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