This recipe makes very good biscotti and they are fairly easy to make but are messy as I have found that when mixing the ingredients together it is far more effective to use one's hands then a spoon. They also take some tending to when baking them as they are twice baked and have to be cooled a bit after the initial baking and then cut, and then baked again in two 5 minute sessions. The end result is worth it though. They turn out crunchy, not too sweet and with nice sour bites with the dried cherries.
Dried Cherry Biscotti
2 1/2 cups all purpose flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large eggs
1 tsp vanilla extract
2/3 cup chopped dried cherries (dried cranberries also work)
1 cup ground almonds
Sugar for the top (optional)Lightly grease one cookie sheet. Preheat oven to 35o degrees.
Blend flour, sugar, baking soda, baking powder and salt in a large bowl. Add eggs and vanilla, beating until dough is formed. Stir in almonds and cherries.
Turn dough out onto lightly floured surface and kneed several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long by 3 inches wide. I like to press some sugar onto the tops for an added sweet crunch.Bake for 25 minutes or until lightly browned on top.
Let cool directly on baking sheet resting on a rack for 10 minutes.
Lower heat to 325 degrees. On a cutting board, cut the logs on the diagonal into 1/2 inch thick pieces. Put back in oven for 5 minutes. Turn over and bake 5 more minutes. Remove from cookie sheet and cool on a baking rack. Store in an airtight container.