Cherry Almond Biscotti

I adapted my most recent biscotti recipe per my mother-in-law's request to create a version with dried cherries.

Cherry Almond Biscotti
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup slivered almonds
1/2 cup dried cherries
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract

Preheat oven to 350ºF. In a medium bowl, whisk together flours, sugar, baking powder, and salt. Spread almonds onto baking sheet, and toast 5 minutes. Add almonds and cherries to dry ingredients. In a small bowl, whisk together eggs, vanilla and almond extract. Add to flour mixture, and stir just until combined.

On a silipat sheet, use spatula to pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300ºF.

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month. Makes approximately 20 biscotti.