You can make these cookies up to a week ahead and store them at room temperature in an airtight container. When buying dried cherries, look for those without added sugar. Serve with coffee or tea.
1 3/4 cups all-purpose flour (about 7 1/2 ounces)
1 cup whole wheat pastry flour (about 5 1/8 ounces)
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon grated orange rind
2 tablespoons melted butter
1 tablespoon fresh orange juice
1/2 teaspoon almond extract
3 large eggs
3/4 cup dried sweet cherries, chopped
3/4 cup slivered almonds, toasted and chopped
Cooking spray (optional)
How to Make It
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.
Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.
Reduce oven temperature to 325°.
Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.