Cherry Almond Biscotti

Cook time includes cooling.

Preheat the oven to 350 F.Line a heavy large baking sheet with parchment paper.

Whisk the flour and baking powder in a medium bowl to blend. Set aside.

In the bowl of an electric mixer, beat the sugar, butter, lemon zest, almond extract and salt until combined. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the dried cherries and almonds.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet (flour your hands to help with stickiness). Bake until light golden, about 25 minutes. Remove pan from the oven and set it on a rack. Cool for 20 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 12 minutes, turning halfway through. Remove pan from the oven. Transfer the biscotti to a rack and cool completely.