3 cups of flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon almond extract
1 cup pistachio nuts
¾ cup dried cherries
Combine dry ingredients in a mixing bowl.
Blend together eggs and the almond extract in a separate bowl.
Add the egg mixture to the dry ingredients.
Add the dried cherries and nuts to the mixture.
Blend together and, using plenty of flour on your hands, divide batter
into fourths and pat each one into a log about 1½ inches wide.
Place on cookie sheet covered with parchment paper.
Bake at 375° for 30 minutes or until firm.
Cool on wire rack.
Cut biscotti into ½ inch thick slices with a serrated knife.
Stand upright on the cookie sheet and bake for an additional 15 minutes.
Let cool and store in a tight container.