3/4 cup dried, tart cherries, soaked in hot water for 5 minutes and drained
2 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 large eggs
1 tsp. vanilla extract
1 cup walnuts, toasted and coarsely chopped
1 egg lightly beaten with 1 tsp. water for egg wash
Melted chocolate for dipping (optional)
Place flour, sugar, baking soda, baking powder, and salt in bowl of mixer. Mix ingredients until blended together. With machine running, add eggs and vanilla and beat until thoroughly combined. Remove bowl from mixer and stir in cherries and walnuts.
Butter and flour a large baking sheet. Preheat oven to 325 degrees.
Turn dough out onto a lightly floured counter and knead gently for 30 seconds. Divide dough into 2 pieces, and place pieces side-by-side, 2-inches apart, onto baking sheet. Using your hands, form each piece of dough into a log, 13″x2″. Brush logs with egg wash and bake for 30 minutes. Remove pan to cooling rack, and let logs cool for 5 minutes. Maintain oven temperature.
Carefully transfer each log to a cutting board and slice crosswise, at an angle, into 1 1/2 inch slices. Place slices on their sides on the pan and place pan in oven for 10 minutes. Turn slices over so that other side is exposed, and bake for an additional 10 minutes. Remove biscotti to a cooling rack and cool thoroughly.
When cool, biscotti may be partially dipped in melted chocolate. Allow chocolate to dry before packing biscotti.
Biscotti may be stored at room temperature in zip-lock bags for 1 week, or frozen for up to 6 weeks.
Makes 20-24 biscotti