Crunchy biscotti bars flavored with dried tart cherries, orange and walnuts.

Cherry Biscotti

3/4 cup granulated sugar 2 large 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 large 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 (8 x 2-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°F (175°C) 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°F (150°C). 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.

Makes about 2 1/2 dozen.

Recipe provided courtesy of the Cherry Marketing Institute.