Biscotti with almonds and dried cherries

For the cookies:

200 g flour
100 g sugar
1/4 tsp baking powder
1/8 tsp salt
2 eggs
1/2 tsp vanilla extract
50 g roasted almonds, chopped
25 g dried cherries

Preheat the oven to 175 C/350 F. Line a baking sheet with parchment paper.

In the bowl of stand mixer fitted with a paddle attachment combine flour, sugar, baking powder and salt. Separate egg yolks and egg whites. Add vanilla extract, 1 tsp water, egg yolks and 3/4 egg whites to a small bowl and whisk with a fork. Add egg mixture to the mixer bowl and mix well until combined.

Transfer the dough to the working surface and fold almonds and dried cherries in there. The dough feels very think so it will take some time to spread nuts and fruits evenly.

Form a long log (about 5 cm/2 in width), transfer it to a baking sheet. Whisk the remaining egg white using a fork and coat the top of the log with it. Transfer the baking sheet to the oven and bake for 35 minutes or until a toothpick inserted in the middle comes clean.

Remove the log from the oven and let it cool down for 10-15 minutes. Then slice the log to cookies 1 cm/ ~0.5 in width, spread evenly on the baking sheet and bake for another 10 minutes.