Ingredients:

•        2 lg Eggs
•        2 lg Egg whites
•        1 c  Granulated sugar
•        2 ts Almond extract
•        2 c  All-purpose flour; unbleache
•        1 ts Baking powder
•     1/2 ts Baking soda
•     1/4 ts Salt
•        1 c  Dried cherries; coarsely cho
•     1/4 c  Almonds; chopped

 Direction:

 Preheat oven to 325 degrees; coat a cookie sheet with nonstick
 cooking spray.  Beat the eggs, egg whites, sugar and almond extract with an
 electric mixer until smooth. Add the flour, baking powder, baking soda
 and salt; beat until well mixed. Stir in the cherries and almonds. The
 dough will be sticky, but it it seems too sticky, add a few tablespoons of
 flour.drop the dough by large spoonfuls along the baking sheet to form 2
 vertical lines.  The spoonfuls of dough should be close together. With lightly
 floured hands, work these 2 lines to make 2 parallel rolls of dough
 lining each side of the cookie sheet. Leave ample room for spreading between
 the rolls and on the sides of the cookie sheet. Each roll will spread
 during baking so that it is about 5 inches wide. Bake for 20 to 25 minutes, or
 until lightly browned and slightly firm to the touch. Take the rolls
 from the oven and reduce the temperature to 300 degrees. Cool the baked
 rolls of dough on the cookie sheets for 10 minutes. Using a serrated knife, cut
 each roll into 20 slices. Turn each slice on its side as it is cut. Bake the
 biscotti for 10 minutes.  Turn the slices onto their other sides and
 return to the oven for 10 to 20 minutes longer. The biscotti on the ends will
 be done after 20 minutes total. The rest of the slices may need the full
 30 minutes.  Watch carefully to avoid overbrowning. Cool on wire racks.