1-Preheat the oven: preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. In a medium bowl, whisk together the butter, eggs, sugar, salt, vanilla and almond extracts, and baking powder until smooth and creamy. Stir in the flour using a wooden spoon until a dough forms, then mix in the chopped dried cherries and slivered almonds evenly.

2-Shape and bake the logs: Turn the dough onto a floured surface, sprinkle a little flour on top, and divide it evenly in half. Shape each half into a log about 3 and 1/2 inches wide and place them on the prepared baking sheet. Bake for 30 minutes or until lightly golden, then remove the logs and let them cool until just warm to handle easily.

3-Slicing and Second Bake: Using a long serrated knife, slice the logs diagonally into 3/4-inch thick pieces by pushing through the dough in one motion. Arrange the slices cut side down on the baking sheet and bake for 10 minutes, then carefully flip them and bake for another 10 minutes until crisp. For a less hard biscotti, bake the slices for 7-8 minutes per side and avoid overbaking the logs initially to prevent crumbling.

4-Finish: Once cooled completely, your cherry almond biscotti is ready to enjoy. This method works well for busy parents who need quick recipes, and I’ve linked it to similar treats like cherry delight desserts for more inspiration. Remember, the key is gentle handling during slicing to keep everything intact.