-
1
In a small bowl, soak the dried cherries in the kirsch for 1 hour; drain.
-
2
Meanwhile, preheat the oven to 400.
-
3
Spread the nuts on a baking sheet and toast them for about 5 minutes, stirring once, until golden brown.
-
4
Let cool completely, then pulse nuts in a food processor until coarsely chopped.
-
5
Reduce the oven temperature to 325.
-
6
Line a baking sheet with parchment paper.
-
7
In a medium bowl, combine 1/4 cup of the granulated sugar with the brown sugar.
-
8
Add the butter and beat with an electric mixer until smooth.
-
9
Beat in 2 of the egg whites and the vanilla until the mixture is creamy.
-
10
Beat in the flour, then stir in the nuts and the drained cherries until evenly distributed; the dough will be soft and slightly sticky.
-
11
Working on a sheet of wax paper, shape the dough into a 14-inch log.
-
12
Roll the log onto the line baking sheet.
-
13
Beat the remaining egg white and brush it on the log.
-
14
Sprinkle with the remaining 2 teaspoons of granulated sugar.
-
15
Set the baking sheet on a second baking sheet and bake in the middle of the oven for about 1 hour, or until the log is golden and firm to the touch.
-
16
Let cool on the baking sheet, about 3 hours or overnight.
-
17
Using a sharp serrated knife, carefully cut the log on a diagonal into 1/4- to 1/3-inch-thick slices.
-
18
Using a spatula, lay the slices on 2 baking sheets and bake for 10 minutes, or until lightly colored.
-
19
Gently turn the biscotti and bake for 10 more minutes.
-
20
Let cool on the baking sheets
