Pistachio And Dried-Cherry Biscotti

• 2 cups unbleached all-purpose flour
• 1 cup sugar
• 1/2 cup old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 3 tablespoons vegetable oil
• 1 tablespoon orange zest
• 2 teaspoons lemon zest
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup dried cherries
• 1 cup unsalted, shelled pistachios

1. Preheat oven to 350u0b0F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
2. Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250u0b0F and arrange 1 rack in top third of oven and 1 rack in bottom third.
3. Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD:

flour, sugar, oldfashioned oats, baking powder, baking soda, kosher salt, eggs, vegetable oil, orange zest, lemon zest, vanilla, almond, cherries, pistachios

Taken from www.epicurious.com/recipes/food/views/pistachio-and-dried-cherry-biscotti-365178 (may not work)