Ginger-Cherry Biscotti

Preheat oven to 350 degrees.

Put dried cherries in a small bowl. Heat orange juice in a small pan until warm; pour over cherries and let stand until soft, 10-15 minutes. Drain well, pressing the cherries to remove excess liquid. Discard the juice; set cherries aside.

Beat butter in a large bowl with electric mixer on medium speed; add sugar and baking powder, beating until well combined, about 1 minute. Beat in eggs and orange zest; then beat in flour until just combined. Stir in cherries and crystallized ginger.

Divide the dough into 3 portions. With lightly floured hands, form each portion into a 9×2-inch log. Place logs 3″ apart on ungreased baking sheet.

Bake at 350 degrees until tops are lightly browned, about 25 minutes. Place sheet with biscotti on a wire rack to cool for 20 minutes.

Reduce oven temperature to 300 degrees.

With serrated knife, cut each roll diagonally into 1/2″ thick slices. Place slices upright on ungreased baking sheet, leaving 1/2″ between slices.

Bake at 300 degrees until cookies are crisp and golden, 15-20 minutes. (I bake mine for 15 minutes. That way they’re crisp on the outside and a little soft in the center andnot dry all the way through).

Transfer cookies to wire racks to cool. Store for up to 1 week in an airtight container at room temperature.

Makes about 40 biscotti.

Recipe from “Coffee” from Betty Rosbottom.