“This recipe was in my first cookbook and got such wonderful feedback that I felt the need to include it again. The trick is getting all the dry ingredients moistened and using a very thin, serrated knife to cut the logs into cookies after the first baking. These delicious biscotti are full of antioxidants such as epicatechin and selenium.”

2 tablespoons brewed espresso or very strong coffee, at room temperature 3 egg whites from large or extra large eggs
1/3 cup cold-pressed canola oil
1 1⁄4 teaspoons vanilla extract
1 2⁄3 cups all-purpose white flour
2/3 cup sugar
1/2 cup unsweetened, unprocessed dark cocoa powder 1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup almonds, sliced, chopped, or ground
1/4 cup dried tart cherries

Preheat oven to 350°F. In a small bowl, beat together espresso or coffee, egg whites, oil, and vanilla. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, almonds, and cherries; stir until well blended. Add coffee mixture; stir until well mixed and evenly moistened. Shape dough into 2 12 x 2–inch logs. (You might want to oil your fingers a bit to prevent sticking.) Place logs on nonstick baking sheet and flatten slightly, so each is about 1-inch high. Bake 30 minutes, remove from oven, and cool 10 minutes. Transfer 1 log to cutting board and slice diagonally into 1-inch-thick pieces. Arrange cut-side up, on baking sheet. Repeat with second log; use additional baking sheet if necessary. Bake 20 minutes; transfer to wire rack to cool. Store in airtight container up to 1 month. Makes about 24 biscotti.

Nutritional information per biscotti:

Calories: 110
Fat: 5 g
Saturated fat: < 1 g
Carbohydrate: 14 g
Total sugars: 6 g
Protein: 2 g
Sodium: 35 mg
Cholesterol: 0 mg
Dietary fiber: 1 g