Cherry Biscotti

Heat oven to 350 degrees. Spray cookie sheet with cooking spray.

Stir together flour, sugar, baking powder, cinnamon, and baking soda in large bowl. Beat eggs, egg whites, and almond extract with wire whisk until foamy. Stir egg mixture into flour mixture until well blended. Mix in cereal and cherries with hands. Turn dough onto floured surface. Knead lightly 8 to 10 times. Shape into one 16-inch roll or two 8-inch rolls. Place on cookie sheet. Flatten to about 1-inch thick.

Bake 30 minutes. Remove from cookie sheet; cool on wire rack 10 minutes. Cut into 1/2-inch slices. Reduce oven temperature to 300 degrees. Stand slices upright on cookie sheet; bake about 20 minutes longer or until crisp and light brown. Cool completely on wire rack.

For High Altitude Locations (3,500-6,500 ft): After reducing oven temperature to 300 degrees, bake 25 to 30 minutes longer.

This recipe yields 32 servings. Serving size: 1 cookie.

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 65; Calories from Fat 5; Total Fat 0.5g; Saturated Fat 0g; Cholesterol 15mg; Sodium 55mg; Carbohydrate 14g; Dietary Fiber 1g; Protein 2g.