Dried Cherry and Almond Biscotti

2¾       cups unbleached, all-purpose flour

2          cups granulated sugar

1          teaspoon baking powder

1          pinch salt

3          large eggs

2          large yolks

½         cup tart dried cherries

½         cup almonds, toasted and roughly chopped

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Place the flour, sugar, baking powder, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 to mix dry ingredients, about 10 seconds. Increase to speed 2, add eggs and then yolks one at a time, allowing each to incorporate before adding the next. Add the cherries and chopped almonds and allow the stand mixer to run until all ingredients are just incorporated. Dough may be wet.

Turn dough out onto a floured surface and divide into four equal pieces. Shape each piece into a rectangular log that is 12x1½x1½ inches. Place 2 logs on each prepped baking sheet and bake in preheated 350°F oven until golden, about 35 minutes.

Remove from oven, and when cool to touch, slice each log into about 25 half-inch slices. Bake again in oven on a lower rack until golden, about 30 minutes.

Let cool on baking sheet for 2 to 3 minutes, then transfer biscotti to a wire rack to cool completely. Once cool, store in an airtight container.