Cherry Biscotti

Ingredients

• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 tsp almond extract
• 1 tsp pure vanilla extract
• 3 1/4 cup all purpose flour
• 1 tbsp baking powder
• 3/4 cup dried maraschino cherries
• 1/2 cup chopped almonds

Directions

1. First, prepare your cherries. Dice them into small pieces and let them drain on a paper towel. Pat them dry with a towel before adding them to the dough to get rid of any extra moisture.
2. Preheat the oven to 375 degrees F and prepare two cookie sheets by lining them with parchment paper.
3. In a large bowl, combine sugar, oil, eggs, vanilla extract, and almond extract with an electric mixer until thoroughly combined. You can also use a stand mixer with the paddle attachment.
4. Whisk the flour and baking powder together in a separate medium bowl. Add the cherries and toss them lightly to coat. Then pour the flour mixture into the wet ingredients and combine them.
5. Divide the dough equally in half and place each piece on a baking sheet. Form each half into a log about the length of the cookie sheet and gently press down so that the log is about ½ inch thick.
6. Bake the biscotti dough for about 25-30 minutes. Place the logs onto a wire rack until cool to the touch, about 10-15 minutes.
7. Place each log on a cutting board. Use a sharp knife (not a serrated knife) to slice each log into 18 ½ inch-thick slices. Lay the biscotti slices on the cookie sheets and bake for an additional 8 minutes or until lightly golden brown. Then flip them over and bake for another 8 minutes. Reduce your baking time slightly if you prefer a softer cookie.
8. Remove the biscotti from the oven and let them cool completely while you prepare the white chocolate drizzle.