By ALISON LADMAN
Angel food is a light and fluffy cake made mostly from egg whites, a deliciously light dessert.
We decided to transform the cake itself into a biscotti-cookie. Cutting the cake into sticks and baking them in a low oven, we created crisp cookies. We then drizzled the ends of each cookie with melted dark chocolate and sprinkled them with colorful dried fruit and sugar. You also could use milk or white chocolate (or a combination), then sprinkle them with chopped nuts, colored sprinkles or coconut.
Angel Food Biscotti
Start to finish: 1 hour (20 minutes active)
Makes 3 dozen cookies
13-ounce loaf angel food cake
1 cup dark chocolate bits
1/4 cup minced dried cherries
1/4 cup minced dried apricots
1/4 cup sparkling sugar (large granule sugar)
Heat the oven to 300 F. Set a metal rack over a baking sheet.
Cut the cake into sticks measuring about 4 inches long, 1 inch wide and 1/2 inch thick. Arrange the sticks on the rack, leaving space between. Bake for 20 to 30 minutes, or until the sticks are dried and firm. Allow to cool.
In a microwave-safe bowl, heat the chocolate bits on high in 20-second bursts, stirring between each, until melted and smooth. Drizzle the chocolate over the biscotti.
While the chocolate is still melted, sprinkle with the minced cherries, apricots and sugar. Allow to harden. Store in an airtight container at room temperature between sheets of waxed paper.