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