Biscotti

Prep 25 minutes
Bake at 325 for 55 minutes

3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
¾ cup butter, room temperature
2 eggs
1 teaspoon grated lemon rind
¾ cup tart dried cherries
¾ cup pistachios* OR
1-cup chips; toffee, chocolate chips
1-teaspoon vanilla

1. Heat oven to 325. In a large bowl whisk together flour, baking powder and salt.
2. In a second large bowl, beat together butter and sugar until creamed (about 3 minutes)
3. Add eggs and vanilla. On low speed gradually beat in flour mixture.
4. By hand add toffee chips and almonds.
5. Shape dough into 2 flattened logs, 8 inches long and 3 inches wide. Place on ungreased cookie sheets
6. Bake 325 oven for 35 minutes. Transfer logs to wire racks to cool 10 minutes.
7. With serrated knife, cut logs into ½ inch slices; and place back on baking sheet cut side down. Bake 325 oven another 20 minutes.
8. Transfer to wire rack to cool completely.

I use  about a full bag of Toffee Chips and no nuts when I use this recipe. We used chocolate chips at school and the kids loved them.  Add the vanilla to the creamed butter mixture for the best flavor.