Crunchy Chocolate Biscotti

• 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

1. Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
2. In a small bowl, beat together egg whites, oil, coffee, and vanilla.
3. 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.
4. 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.
5. Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.

egg whites, vegetable oil, coffee, vanilla, allpurpose, sugar, unsweetened cocoa, baking powder, baking soda, salt, hazelnuts, cherry

Taken from www.food.com/recipe/crunchy-chocolate-biscotti-353340 (may not work)