If you’re looking for a light, flavorful dessert, or tea time treat, this is it. Keeps well over time, so it is easy to have on hand.
Makes 40-48 Biscotti
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sliced almonds
1 cup candied cherries
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350°.
In a medium bowl, whisk together flour, baking powder and salt.
Add ground almonds and cherries and stir to combine.
Set aside. In the bowl of an electric mixer fitted with a metal paddle attachment, beat together eggs, sugar, oil and vanilla on medium speed for 1 minute.
Reduce mixer speed to low; gradually add flour mixture. Mix until dough just begins to come together. Do not over mix.
Divide dough into 2 equal pieces and shape each piece into a 10”long, 2 ½” wide, ½” high log.
Bake logs until firm, about 30 minutes.
Cool 15 minutes. Reduce oven temperature to 250°.
Gently transfer logs to a cutting board. Using a long, sharp knife, slice each log into 20-24 biscotti.
Place biscotti on parchment-lined baking sheets, spacing ½ inch apart, cut side up.
Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through.