(makes about 36)
3/4 cup sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange zest
1-1/2 teaspoons vanilla
2 cups flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dried cherries
1 egg white
1 tablespoon water
1 tablespoon sugar
Preheat oven to 350-degrees F. Grease a baking sheet.
In a large mixing bowl, combine 3/4 cup sugar and eggs with an electric mixer.
Beat 2-3 minutes, or until the mixture is thick and pale yellow in color.
Add oil, orange juice, orange zest, and vanilla. Beat to combine.
Add flour, walnuts, baking powder, and salt.
Mix on low speed, 1-2 minutes, or until well mixed.
Stir in cherries with a wooden spoon.
Transfer dough to a lightly floured surface. The dough will be soft and sticky.
If it is too sticky to work with add 1-2 TB of flour and knead it into the dough.
Shape dough into two logs, about 8x3-inches. Flatten the tops slightly.
Place about 4-inches apart on prepared baking sheet.
Combine the egg white with 1 tablespoon water and brush the mixture over the logs.
Sprinkle with the remaining tablespoon of sugar.
Bake for 25-30 minutes until light brown and firm to the touch.
Remove from oven and allow to cool on baking sheet for 15 minutes.
Reduce the oven temperature to 300 degrees F.
Transfer logs to a cutting board and cut diagonally into 1/2-inch slices with a bread knife.
Arrange the slices on the baking sheet.
Bake 10 minutes, turn the slices, and bake another 10 minutes, or until golden brown.
Remove the biscotti to a wire rack and allow them to cool completely.
Biscotti may be stored in an air-tight container for 1-2 weeks.
Cherry Biscotti
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