Cherry Almond Biscotti

Preheat oven to 350 degrees F (180 degrees C).

In the bowl of a stand mixer, add Granulated Sugar (1 cup) and Unsalted Butter (1 stick). Mix over medium speed until the butter is fluffy.

Add in the Simply Organic Vanilla Extract (1 tsp), Almond Extract (1 tsp), and Eggland's Best Organic Eggs (Brown) (2) and combine until done.

Add in the Baking Soda (1/2 tsp), Baking Powder (1 tsp), and All-Purpose Flour (5 cups) - knead the dough over medium-high speed. Once the dough forms a solid ball around the paddle shut off the mixer and remove the bowl.

Fold in the Slivered Almonds (3/4 cup) and drained chopped Maraschino Cherry (1 cup). Form a 1″ thick log on a parchment-lined baking sheet.

Bake for 30 minutes or until the biscotti feels firm in the center.

Once done, allow to cool for 15 minutes before cutting biscotti into 1- 1 1/2″ logs. Once biscotti are cut, rotate the pieces to toast the opposite side for an additional 15 minutes at 350°F. Biscotti will have a deep golden brown color and a nice crunch to them.

Once biscotti are fully cooled, enjoy or store them in an airtight container for up to 2 weeks.