Cherry and Almond Biscotti

1⅓      cups unbleached, all-purpose flour, plus additional for rolling

1            cup granulated sugar

½           teaspoon baking powder

Pinch kosher salt

2            large eggs

2            large egg yolks

¼           cup tart, dried cherries

¼           cup almonds, toasted and roughly chopped

Nutritional analysis per biscotti:  Calories 35 (17% from fat) • carb. 7g • pro. 1g fat 1g • sat. fat 0g • chol. 14mg • sod. 8mg calc. 4mg • fiber 0g

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Reserve.
2. Put the flour, sugar, baking powder and salt in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to combine. While still mixing on Speed 3, add eggs and then yolks, one at a time, allowing each to fully incorporate before adding the next. Scrape down the entire bowl well. Add the cherries and chopped almonds and mix until just incorporated. Dough may be sticky – this is OK.
3. Turn dough out onto a floured surface and divide into two equal pieces. Shape each piece into a rectangular log that is 10 x 1½ inches. Place both logs on one of the prepared baking sheets. Bake in preheated oven until golden, about 25 minutes.
4. Remove from oven, and when cool to the touch, slice each log into about 27, ¼- to ½-inch slices. Divide between the two baking pans. Return to oven and bake, still at 350°F, until golden, about 15 minutes, rotating pans halfway through baking.  
5. Remove from oven and cool in pan; transfer to a wire rack to cool completely. Once cool, serve or store in an airtight container.