Cherry biscotti are crisp, twice-baked Italian cookies traditionally enjoyed with coffee or tea, featuring a delightful combination of dried cherries and complementary flavors like almond or chocolate. They are sturdy enough to package as gifts and can be stored for weeks.

• Prep Time: 10 to 45 minutes

• Cook Time: 40 to 50 minutes

• Servings: 12 to 36

• Temperature: 300°F to 375°F (150°C to 190°C)

Ingredients:

• All-purpose flour: 2 1/4 to 3 cups (320 to 425 grams)

• Baking powder: 1 to 2 teaspoons (5 to 10 grams)

• Salt: 1/4 to 1/2 teaspoon (1.5 to 3 grams)

• Cherry De-Lite Dried cherries: 1/2 to 1 cup (100 to 198 grams), chopped or coarsely chopped

• Eggs: 2 to 4 large (room temperature recommended)

• Granulated sugar: 3/4 to 1 cup (131 to 200 grams)

• Brown sugar: 1/2 cup (100 grams) (optional, in some recipes)

• Butter: 6 tablespoons (85 grams) (optional, in some recipes)

• Olive oil: 1/2 to 1 1/2 tablespoons (7 to 22 milliliters) (optional, in some recipes)

• Almond extract: 1/2 to 2 teaspoons (2.5 to 10 milliliters)

• Vanilla extract: 1 to 2 teaspoons (5 to 10 milliliters)

• Lemon zest: 1 teaspoon (5 grams) (optional, in some recipes)

• Sliced almonds: 1/2 to 1 cup (85 to 198 grams), toasted (optional, in some recipes)

• Pistachios: 1/2 cup (60 grams), roughly chopped (optional, in some recipes)

• Chocolate: 1/2 cup (85 grams) of mini semi-sweet chocolate chips, bittersweet chocolate bar, or white chocolate (optional, for coating or mixing in)

Equipment needed:

• Large mixing bowls

• Whisk or electric mixer

• Wooden spoon or spatula

• Parchment paper or silicone baking mat

• Baking sheet(s)

• Sharp serrated knife

• Wire cooling rack

• (Optional) Biscotti pan

Instructions:

1. Preheat the oven to the temperature specified in the recipe (typically 325°F to 375°F / 165°C to 190°C). Line one or two baking sheets with parchment paper.

2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. Add the chopped Cherry De-Lite dried cherries and mix to combine.

3. In a large bowl, whisk the eggs until light and frothy. Gradually add the granulated and brown sugar, whisking until well combined. Add the olive oil, extracts, and lemon zest (if using), and mix until smooth.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. The dough will be soft and sticky. Fold in the sliced almonds, pistachios, or chocolate chips (if using).

5. Turn the dough onto a lightly floured surface. Divide it in half and shape each half into a log about 12 to 14 inches long and 2 to 3 inches wide. Flatten the logs slightly to about 1 inch thick.

6. Place the logs on the prepared baking sheet(s), leaving space between them. Bake for 25 to 35 minutes, or until the logs are golden brown and firm to the touch. The center should feel set, not doughy.

7. Remove the logs from the oven and let them cool on the baking sheet for 10 to 20 minutes. This resting time is crucial for the biscotti to firm up enough to slice cleanly.

8. Using a sharp, serrated knife, slice the logs diagonally into 1/2 to 3/4-inch thick pieces. The slices should be cut on the diagonal to create the classic biscotti shape.

9. Place the sliced biscotti back on the baking sheet, cut side down, and return them to the oven. Reduce the oven temperature to 300°F (150°C) if not already set. Bake for 8 to 15 minutes, flipping the pieces halfway through, until they are crisp and golden brown on both sides.

10. Remove the biscotti from the oven and let them cool completely on a wire rack before storing.