Pistachio and Dried-Cherry Biscotti

Ingredients

• 0.5 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup cherries dried
• 2 large eggs 
• 0.5 teaspoon kosher salt 
• 2 teaspoons lemon zest 
• 0.5 cup oats 
• 1 tablespoon orange zest 
• 1 cup sugar 
• 2 cups flour all-purpose
• 1 cup pistachios unsalted shelled
• 1.5 teaspoons vanilla extract 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender
• serrated knife

Directions

1. Preheat oven to 350°F. Line a large rimmedbaking sheet with parchment paper.
2. Combine first 6 ingredients in the bowl of astand mixer fitted with a paddle. Blend onlow speed for 30 seconds. Meanwhile, in aseparate bowl, whisk together eggs andnext 5 ingredients.
3. Add egg mixture to flourmixture; beat until combined. Fold incherries and pistachios.
4. Transfer dough to a lightly floured surface;divide in half. Using floured hands, shapeeach dough half into a 16"-long log.
5. Brushoff excess flour; transfer logs to preparedsheet, spaced 5" apart. Flatten each log intoa 2"-wide strip.
6. Bake, rotating sheet halfwaythrough, until browned and set, about 30minutes.
7. Transfer to a rack; let cool for 15minutes. Reduce oven to 250°F and arrange1 rack in top third of oven and 1 rack inbottom third.
8. Line a second baking sheet with parchmentpaper.
9. Transfer biscotti to a work surface.Using a serrated knife, cut each stripdiagonally into 1/3"-thick slices. Arrangeslices, cut side down, on baking sheets.
10. Bake biscotti, rotating baking sheetshalfway through, until crisp, about 40minutes.
11. Transfer baking sheets to racks;let cool. DO AHEAD: Can be made 3 daysahead. Store in an airtight container atroom temperature.