Cherry Biscotti

Add eggs, orange peel and almond extract. Blend on low speed until combined, about 1 minute.

Stir in flour, cherries, almonds, baking powder and salt until well blended. Divide dough into 4 parts (about 4 ounces each). Shape each portion into a roll 10-inches long. Place rolls on greased full sheet pan about 4 inches apart. Flatten each roll to 3-inch width.

Bake in a 350°F standard oven 25 to 30 minutes or until set and light golden brown. Remove from oven and let cool 10 minutes. Cut rolls diagonally into 1/2-inch thick slices with serrated knife.

Arrange slices, cut side down, on ungreased full sheet pan. Bake 8 to 10 minutes or until bottoms begin to brown. Turn cookies over. Bake an additional 5 to 7 minutes or until brown and crisp. Let cool completely on wire racks.

Note: Biscotti can be stored in a tightly covered container for four to five days.