Cherry Almond Biscotti
Preheat oven to 325 degrees. Coat cookie sheet with non-stick spray.
Combine dry ingredients in bowl . Add eggs and vanilla, mix until moist. On a floured surface, fold in almonds and cherries. Divide dough in half. Shape each portion of dough into a log that is approximately 14 inches long and 1 1/2 inches wide. Bake 30 minutes, or until firm. Cool.
Reduce oven temperature to 300 degrees. Cut biscotti into 1/2 inch slices with serrated knife. Stand upright on cookie sheet and bake an additional 20 minutes or until golden brown. They should be crisp, but not hard.