To boldly go where no biscotti has gone before!
- 2 cups flour
- 1 cup sugar
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. salt
- 1⁄4 cup butter, cut into small pieces
- 1 cup whole almonds, coarsely chopped
- 1 cup whole candied cherries
- 2 large eggs, slightly beaten
- 1⁄2 tsp. vanilla
- 1 tbsp. milk, optional
Preheat oven to 350°. Combine dry ingredients in a large bowl. Cut in butter until coarse crumbs form. Add almonds and cherries. Stir in eggs and vanilla until well blended. If mixture is crumbly, add milk. Divide mixture in half.
On lightly floured surface, with floured hands, press together dough and shape into 2–10 inch long logs. Flatten to 2 1⁄2 inch width. Place logs on greased cookie sheet.
Bake in oven at 350° for 30–35 minutes. With two spatulas, transfer logs to wire racks to cool for 20 minutes. With serrated knife, cut each log diagonally into 3⁄4 inch slices. Bake 15 minutes or until cookies are crisp to touch. Transfer to wire rack to cool. Store in air tight containers up to 2 weeks.