Almond Cherry Biscotti with Citrus

Preparation

1 Preheat oven to 375F (190C).
2 With a mixer, beat canola oil, sugar, baking powder, and baking soda on medium speed until combined. Beat in eggs and zest. Reduce to low speed, gradually adding flour, and beat to a coarse meal texture. (Dough will be fairly dry at this point.)
3 Add cherries and almonds. Using a spoon, blend thoroughly. Knead slightly and shape into two logs 9 inches long, 1/2 inch high, and 2 inches wide.
4 Coat a large nonstick baking sheet with canola oil cooking spray and place logs on baking sheet.
5 Bake for 18 minutes or until a wooden pick inserted in the center comes out clean. Cool on the baking sheet 20 minutes. Gently remove and place on a cutting board.
6 Reduce heat to 325F (160C). Using a serrated knife, carefully cut each roll crosswise into 12 slices diagonally. Place slices cut-side down on cookie sheet and bake 9 minutes on each side or unitl crisp and light brown. Place baking sheet on a wire rack and cool completely.

Source: canolainfo.org