Title: Spiced cherry biscotti
 Categories: Biscotti
      Yield: 4 Dozen
 
    1/2 c  Sugar
    1/2 c  Brown sugar; packed
    1/4 c  Margarine or butter;
           -softened
      1 ts Vanilla
      3    Eggs
      3 c  All-purpose flour
      3 ts Baking powder
    1/2 ts Nutmeg
    3/4 c  Candied cherries; chopped
    1/2 c  Almonds; chopped

MMMMM---------------------------GLAZE--------------------------------
      2 ts Skim milk
      1 tb Sugar
    1/2 ts Nutmeg
 
  1) Heat over to 350F.  Spray 1 large or 2 small cookie sheets with
  nonstick cooking spray. 2) In large bowl, combine 1/2 cup sugar,
  brown sugar and margarine; beat until well blended. Add vanilla and
  eggs; beat well. Lightly spoon flour into measuring cup; level off.
  Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in
  cherries and almonds. 3) With spray coated hands, shape dough into 3
  rolls, about 7 inches long. Place rolls at least 3 inches apart on
  sprayed cookie sheet; flatten each to form 3/4 inch thinck rectangle,
  about 3 inches wide and 7 inches long. 4) Brush rectangles with milk.
  In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg.  Sprinkle
  over tops. 5) Bake at 350F for 20-28 min. or until rectangles are
  light golden brown and centers are firm to the touch. Place rolls on
  wire racks; cool 5 minutes. 6) Wipe cookie sheet clean. With serrated
  knife, cut each rectangle into 1/2 inch slices; place, cut side up,
  on cookie sheet. 7) Bake at 350F for 6-8 min or until top surface is
  slightly dry.  Turn cookies over; bake an additional 6-8 min or until
  top surface is slightly dry. Remove cookies from cookie sheets; cool
  completely on wire racks. Store tightly covered.
  
  Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g
  Chol 15 mg Sodium 55 mg Carbs 13 g