Spiced Cherry Biscotti

Directions

Heat over to 350℉ (180℃).

Spray 1 large or 2 small cookie sheets with nonstick cooking spray.

In large bowl, combine ½ 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 ½ teaspoon nutmeg; mix well.

Stir in cherries and almonds.

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 ¾ inch thinck rectangle, about 3 inches wide and 7 inches long.

Brush rectangles with milk.

In small bowl, combine 1 tablespoon sugar and ½ teaspoon nutmeg.

Sprinkle over tops.

Bake at 350℉ (180℃) F for 20 to 28 min. or until rectangles are light golden brown and centers are firm to the touch.

Place rolls on wire racks; cool 5 minutes.