Cherry Almond Biscotti

Recipe View Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. (5 minutes)

Recipe View In a small saucepan, combine dried cherries and amaretto liqueur over medium heat. Simmer until the amaretto begins to reduce, about 5 minutes. Drain cherries, reserving 2 tablespoons of the amaretto-infused liquid. (10 minutes)

Recipe View In a medium bowl, whisk together flour, baking powder, and salt. Set aside. (2 minutes)

Recipe View In a large bowl, cream together softened butter and 1 cup of sugar using an electric mixer until light and fluffy, about 2 minutes. Beat in 3 eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the reserved amaretto liquid and vanilla extract. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the drained cherries and chopped almonds. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Divide the dough in half and form each half into a log approximately 12 inches long and 2 1/2 inches wide. Gently flatten the logs to a thickness of about 3/4 inch. (10 minutes)

Recipe View Transfer the loaves to the prepared baking sheets. Brush the tops with the beaten egg and sprinkle each log evenly with 1 1/2 tablespoons of sugar. (3 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until the loaves are golden brown. Transfer the loaves to wire racks to cool for 20 minutes. (55 minutes)

Recipe View Reduce oven temperature to 300 degrees F (150 degrees C). Using a sharp serrated knife, slice each loaf on the diagonal into 1/2-inch thick biscotti. (10 minutes)

Recipe View Arrange the biscotti cut-side up on the baking sheets. Bake for 8 minutes, then flip each biscotti and bake for another 8 minutes, or until crisp and lightly browned. (16 minutes)

Recipe View Transfer the biscotti to wire racks to cool completely. Store in an airtight container for up to a week.