Almond Cherry Biscotti

• 8 tbsp good unsalted butter (less moisture) room temperature
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/2 tsp Salt
• 1 1/2 tsp baking powder
• 1 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1/3 cup dried cherries
• 1/3 cup whole almonds, slightly ground with mortar & pestle
• 1 optional: some room temperature water

1. Preheat oven 350
2. Line a baking tray with parchment paper.
3. Beat the butter with the sugars until smooth.
4. Add the salt & baking powder as you mix
5. Add the vanilla & almond extracts.
6. Beat in the eggs until smooth and gradually add the ap & almond flour till completely incorporated.
7. The dough will be very sticky.
8. With a rubber spatula mix in the almonds & cherries.
9. Transfer the dough to the baking sheet & divide it into 2 evenly.
10. Form it to about 2"x10"x3/4" logs.
11. Use a brush slightly dampened to smooth it along the top & sides.
12. Square it off as best you can.
13. Bake for 25 minutes
14. I use the water at this point when I remove it from the oven to soften the crust to ease the slicing.
15. If you choose to do this just brush it down lightly with water & wait 5 minutes
16. Reduce the heat to 315
17. Cut to about 3/4" slices & set them onto baking sheet on a cut edge.
18. Return them to the oven.
19. Bake for another 25 minutes or until they turn a golden color.
20. Pull them out and let cool on a rack.
21. Make yourself a coffee / cappuccino & image sitting in a cafe in Venice dipping these little goodies.
22. ;)

butter, sugar, brown sugar, salt, baking powder, flour, almond flour, eggs, vanilla, almond, dried cherries, whole almonds, water

Taken from cookpad.com/us/recipes/348434-almond-cherry-biscotti (may not work)