Cherry Vanilla Biscotti

http://cookinginstilettos.com/cherry-vanilla-biscotti/

Ingredients
6 tablespoons butter
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 eggs
2 cups all purpose flour
2/3 cups of dried cherries
2 – 3 tablespoons of your favorite spiced rum (I used Cruzan)
Additional flour as needed for shaping the dough


Preheat your oven to 350 degrees F.
In a small bowl, combine the dried cherries and rum. Let steep for about 10 minutes or so.
Using a mixer, cream together the butter and sugar for a few minutes until light and fluffy.
Add the salt, vanilla and baking powder and mix again.
Slowly add the eggs to the mixture. If it looks curdled or funky, that's okay – it will come together.
On low speed, add the flour and mix until everything is incorporated.
Strain the cherry mixture, taking care to save the rum.
Fold in the cherries to the biscotti dough and add a teaspoon or two of the rum to the dough.
Tumble the dough mixture onto a baking sheet fitted with parchment paper or a silpat. The dough will be sticky so feel free to lightly flour your hands.
Shape the dough into a log shape about 12 – 14" long, and 2 – 4" wide.
If you really want to amp up the rum flavor, brush the log with a bit of the remaining rum mixture.
Bake for about 25 - 30 minutes.
Cool the log for about 15 minutes and transfer to a cutting board.
Reduce the oven to 325 degrees F.
Using a serrated knife, on an angle, cut into even 1/2 inch to 3/4 inch slices.
Place the biscotti on its side on the baking sheet and silpat (or parchment paper) and bake for 25 – 30 minutes or until the biscotti begin to turn golden brown.
Cool on wire rack and enjoy!