-
1
Preheat the oven to 300F.
-
2
In a large mixing bowl, combine the butter and granulated sugar and mix, scraping down the sides as needed, until light and fluffy.
-
3
Beat in the 2 whole eggs one at a time, stirring to combine thoroughly after each addition.
-
4
Add the vanilla.
-
5
Gently mix in the flour, baking powder, salt, and lemon zest.
-
6
Stir until all the dry ingredients are fully incorporated.
-
7
Fold in the almonds and cherries.
-
8
Line a baking sheet with parchment paper or a silicone mat.
-
9
Divide the dough in half.
-
10
On a lightly floured surface, roll the dough into two logs, about the length of the baking sheet, and place them on the prepared baking sheet.
-
11
Beat the egg white with 1 tablespoon water.
-
12
Brush the logs with the egg wash, sprinkle them with the turbinado sugar, and bake for 30 minutes.
-
13
Remove the logs from the oven, transfer to a cutting board, and use a serrated knife to cut them into 1/2-inch sliceson the biaswhile they are still warm (slicing them while warm will prevent crumbling).
-
14
Keep the ends to nibble on while the other biscotti are baking.
-
15
Lay the biscotti back on the baking sheet and bake for another 10 minutes to toast and harden.
-
16
Let the biscotti cool and store in an airtight container.
