Cherry Biscotti

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Grease large baking sheet.
3. 3
   Remove stems from drained cherries.
4. 4
   Make a small slit in whole cherries and pat dry with a paper towel.
5. 5
   This is to stop the red juice from the cherries running into the buttery color of the biscotti.
6. 6
   Combine flour, sugar, baking powder and salt in bowl.
7. 7
   Cut in butter with pastry blender until coarse crumbs form.
8. 8
   Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
9. 9
   Stir in cherries.
10. 10
    Divide mixture in half.
11. 11
    On lightly floured surface, press dough together and shape into two 10-inch-logs.
12. 12
    Place logs on prepared baking sheet.
13. 13
    Flatten to 2-1/2-inch width.
14. 14
    Bake in 325-degree oven for 30 to 35 minutes.
15. 15
    Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
16. 16
    With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
17. 17
    Return to baking sheet.
18. 18
    Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
19. 19
    Transfer to rack to cool.
20. 20
    Store in airtight container for up to 2 weeks.