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1
Position rack in center of oven, preheat to 350F.
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2
Line 2 large baking sheets with parchment paper or nonstick baking mats.
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3
Combine dried cherries and raisins with rum in a small bowl.
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4
Set aside.
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5
Pulse oats in a food processor until ground to a coarse, but uniform, meal.
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6
Mix together the ground oats, flour, baking powder, baking soda, salt and cardamom in a medium bowl.
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7
Whisk eggs, sugar and butter in a mixing bowl with an electric mixer on high speed until light and fluffy, about 2 minutes.
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8
Beat in orange zest, vanilla and almond extracts.
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9
With the mixer on low, gradually add the dry ingredients just until incorporated.
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10
Add the reserved dried fruit, along with any unabsorbed rum, pecans and chocolate and mix on low until evenly distributed.
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11
On one of the prepared baking sheets, shape the dough into two 12-by-2 1/2-inch logs.
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12
(The dough is sticky: wet or oiled hands make it easier to shape into a log.)
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13
Bake in the center of the oven until lightly browned and feels set when gently touched, about 25 minutes.
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14
Let cool on the baking sheet for 10 minutes.
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15
Reduce the oven temperature to 300, reposition the racks to the upper and lower thirds of the oven.
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16
Using a serrated knife with a gentle sawing motion, slice the partially cooled logs on a slight angle into 1/2-inch-thick slices.
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17
Make about 30 bisottis.
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18
Arrange the slices, cut-side down, on the 2 baking sheets.
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19
Bake the biscotti until theyre dry on top and lightly toasted on the bottom, about 15 minutes.
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20
Turn over and bake for 15 minutes more on the second side.
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21
Transfer to a wire rack to cool.
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22
Store in an air-tight container, or they can be frozen well too.
