Cherry-Almond Biscotti

Preheat oven to 350 degrees F.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine egg, egg whites, almond extract, and vanilla, add to flour mixture, stirring until well blended. Stir in cherries and almonds (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, knead 5 to 6 times.

Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 4 to 5 inches apart on a baking sheet coated with cooking spray, flatten each roll to i-inch thickness.

Bake at 350 degrees F for 30 minutes.

Remove rolls from baking sheet, cool 10 minutes on a wire rack. Reduce oven temperature to 325 degrees F.

Cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on baking sheets coated with cooking spray, bake 10 minutes. Turn cookies over, bake an additional 10 minutes. Remove from baking sheets, and cool completely on wire rack.