- Yield:Makes about 2 dozen biscotti
- Active time: 15 minutes
- Total time:1 hour
- 2 cups all purpose flour
- 3/4 cup finely ground cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sugar
- 3 eggs
- 1/2 teaspoon almond extract
- 1 1/2 tablespoons milk
- 1 cup chopped white chocolate
- 1/2 cup dried tart cherries
- 1/4 cup blanched slivered almonds
In a medium bowl, combine flour, cornmeal, baking powder, and salt. Set aside.
In a large bowl, whisk together eggs and sugar until pale in color, about 3 minutes. Add almond extract and milk and whisk to combine. Add dry ingredients and stir dough together with a spoon or spatula. Stir in white chocolate, cherries, and almonds. Cover dough in plastic wrap and place in refrigerator while oven preheats.
Adjust oven rack to middle position and preheat oven to 325°F. Line a baking sheet with parchment paper. Take dough out of refrigerator and split into two equal pieces. Shape each half into a log about 2 1/2 inches wide and 11 inches long. Bake until golden on the edges, about 30 minutes.
Let logs cool slightly then cut on the bias with a serrated knife to create 1-inch cookies. Place cookies back on baking sheet and bake until dried and toasted, another 15-20 minutes. Let cool to the touch then transfer to a wire rack to finish cooling.