Biscotti with Raisins and Dried Cherries

Courtesy of California Raisin Marketing Board 36 Servings • 25 Min. Prep Time • 25 Min. Cook Time • 20 Min. Marinate Time • 1 Hr. Chill Time

Directions:

1. Measure cherries, raisins and brandy into a bowl. Cover and let stand for 15-20 mins. Mix baking mix, sugar, rice flour, almond flour, zest, soda, baking powder, nutmeg, xanthan gum and salt together.

2. In small bowl, whisk 2 egg whites and whole egg until frothy. Stir into dry ingredients along with undrained fruits; mix well. Cover and refrigerate for 1 hr. or overnight.

3. Preheat oven to 350°F. Lightly grease or line cookie sheet with parchment paper. Turn dough onto counter dusted with rice flour. Flour hands generously and divide dough into 3 equal pieces. Shape each piece into a log about 12-in. long. Place logs as far apart as possible on prepared cookie sheet. Flatten slightly to 1/2-in. thick and 2-in. wide. Lightly beat remaining egg white and brush onto logs.

4. Bake for 20 min. at 350°F or until golden. Let cool for 5-10 min. Reduce oven temperature to 300°F. Cut logs on slight diagonal into slices about 1-in. thick. Stand slices upright on cookie sheet. Return to oven and dry for 25 min. Cool.

* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!

Nutrition:

Calories: 60; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 5mg; Total Carbs: 14g; Fiber: 1g; Sugar: 8g; Protein: 1g; Sodium: 105mg; Potassium: 94mg;