Ginger-Cherry Biscotti

• 1/2 cups Dried Cherries
• 2/3 cups Freshly Squeezed Orange Juice
• 4 Tablespoons Unsalted Butter, Softened
• 3/4 cups Granulated Sugar
• 1/2 teaspoons Baking Powder
• 2 whole Large Eggs
• 4 teaspoons Freshly Grated Orange Zest
• 2-1/4 cups All-purpose Flour
• 1/3 cups Chopped Crystallized Ginger

1. Preheat oven to 350 degrees.
2. Put dried cherries in a small bowl. Heat orange juice in a small pan until warm; pour over cherries and let stand until soft, 10-15 minutes. Drain well, pressing the cherries to remove excess liquid. Discard the juice; set cherries aside.
3. Beat butter in a large bowl with electric mixer on medium speed; add sugar and baking powder, beating until well combined, about 1 minute. Beat in eggs and orange zest; then beat in flour until just combined. Stir in cherries and crystallized ginger.
4. Divide the dough into 3 portions. With lightly floured hands, form each portion into a 9x2-inch log. Place logs 3" apart on ungreased baking sheet.
5. Bake at 350 degrees until tops are lightly browned, about 25 minutes. Place sheet with biscotti on a wire rack to cool for 20 minutes.
6. Reduce oven temperature to 300 degrees.
7. With serrated knife, cut each roll diagonally into 1/2" thick slices. Place slices upright on ungreased baking sheet, leaving 1/2" between slices.
8. Bake at 300 degrees until cookies are crisp and golden, 15-20 minutes. (I bake mine for 15 minutes. That way they're crisp on the outside and a little soft in the center andnot dry all the way through).
9. Transfer cookies to wire racks to cool. Store for up to 1 week in an airtight container at room temperature.
10. Makes about 40 biscotti.
11. Recipe from "Coffee" from Betty Rosbottom.

dried cherries, freshly squeezed orange juice, unsalted butter, sugar, baking powder, eggs, freshly grated orange, allpurpose, ginger

Taken from tastykitchen.com/recipes/desserts/ginger-cherry-biscotti/ (may not work)