These are a delicious served with coffee or tea. You can make these up to a week ahead and store them at room temperature in an airtight container. Whole-wheat pastry flour adds depth to that accentuates the naturally crisp texture of biscotti.
MAKES 2 DOZEN BISCOTTI
3/4 cup slivered almonds, chopped
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tablespoon orange zest
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 large eggs
3/4 cup dried cherries, coarsely chopped
Lightly toast the almonds in a dry skillet over medium heat. Set aside to cool.
Preheat the oven to 350°F. Line a heavy, large baking sheet with parchment paper.
Whisk together all-purpose flour, whole-wheat pastry flour, baking powder and salt.
Beat the butter until smooth. Add the sugar and orange zest and beat until light and fluffy. Add vanilla extract and almond extract and mix to incorporate. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Stir in dried cherries and almonds.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on a cutting board. Using a sharp, serrated knife, cut the log crosswise on a diagonal into 1/2- to 3/4-inch-thick slices. Place a wire rack on the baking sheet. Arrange the biscotti cut side down on the rack. Bake the biscotti until they are golden, about 20 minutes. Cool completely on the wire rack before storing tightly covered.