Crunchy Chocolate Biscotti - cooking recipe

Ingredients

3 egg whites
1/3 cup vegetable oil
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup hazelnuts or 1/3 cup other nuts, chopped and toasted
1/3 cup dried tart cherry

Preparation

Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
In a small bowl, beat together egg whites, oil, coffee, and vanilla.
In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape mixture into two 12\" by 1\" logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.
Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with remaining log, using a second cookie sheet if necessary.
Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.