Diabetic Cherry Biscotti

I found this recipe, which my mom sent me years ago, on my hard drive.  You could mix white whole wheat with unbleached flour to make it more GI friendly.  You could also use dried cranberries instead of dried cherries! 

Cherry Biscotti
American Diabetes Association
32 servings/Serving size: 1 cookie

2 & 1/4 cups Gold Medal® all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
2 eggs
2 egg whites
1 & 1/2 tsp almond extract
1 cup Fiber One® cereal
1/2 cup dried cherries

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.

Exchanges Per Serving:
Starch Exchange — 1
Calories — 65
Calories from Fat — 5
Total Fat — 0.5g
Saturated Fat — 0g
Cholesterol — 15mg
Sodium — 55mg
Carbohydrate — 14g
Dietary Fiber — 1g
Protein — 2g

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