Orange-Infused Cherry-Almond Biscotti

• 1 3/4 cups all-purpose flour (about 7 1/2 ounces)
• 1 cup whole wheat pastry flour (about 5 1/8 ounces)
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon grated orange rind
• 2 tablespoons melted butter
• 1 tablespoon fresh orange juice
• 1/2 teaspoon almond extract
• 3 large eggs
• 3/4 cup dried sweet cherries, chopped
• 3/4 cup slivered almonds, toasted and chopped
• Cooking spray (optional)

1. Preheat oven to 350u0b0.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.
3. Bake at 350u0b0 for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.
4. Reduce oven temperature to 325u0b0.
5. Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.

flour, whole wheat pastry flour, sugar, baking powder, salt, orange rind, butter, orange juice, almond, eggs, sweet cherries, slivered almonds, cooking spray

Taken from www.myrecipes.com/recipe/orange-infused-cherry-almond-biscotti (may not work)