Cherry Almond Biscotti

3⁄4 cup slivered almonds

4 eggs

11⁄2 cups plus 1 tablespoon granulated

sugar

2 tablespoons melted butter

3⁄4 teaspoon almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1 cup dried sour cherries

1⁄3 cup sliced almonds

Preheat oven to 300 degrees. Put slivered almonds in a shallow dish or pan and toast them until they are golden and fragrant. Set aside. Increase oven temperature to 350 degrees. Line a large baking sheet with parchment paper or thoroughly grease it.

In a large bowl, beat 3 whole eggs plus 1 yolk with 11⁄2 cups sugar until mixture is pale and thick, about 3 minutes with an electric mixer or 5-6 minutes by hand. Beat in melted butter and almond extract during the last minute. Combine flour, baking powder, toasted almonds, and dried sour cherries. Add about half this mixture to the egg mixture; blend thoroughly. Add remaining half and mix thoroughly.

Divide mixture into 2 portions. Wet your hands with cold water so the mixture won’t stick to them, and shape each portion into a log 10-11' long and 21⁄2' wide.Position them a couple of inches apart on baking sheet. Push in any cherries that stick out on the surface so they do not burn while baking.

Mix egg white with 2 teaspoons water and brush the surface. Sprinkle on remaining tablespoon of sugar, then sliced almonds, pressing them gently into the surface. Bake in center of oven for 30 minutes or until golden brown and firm. Remove and cool for about 5 minutes on a wire rack.

When cool enough to handle, place a logs on a cutting board and, using a serrated knife, cut on the bias at a sharp angle so each slice is about 3-5' long and about 1⁄2' thick. Replace slices side by side on baking sheet. Return them to oven and bake for 20 minutes, then turn and bake another 15-20 minutes or until totally dry. Remove to wire rack and let cool completely before storing in an airtight container. Makes about 21⁄2 -3 dozen.