Cherry Almond Biscotti Bites

Preheat your oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius). Prepare two baking trays by covering them with a layer of parchment paper.

Combine the dried cherries and amaretto liqueur in a saucepan over medium heat, stirring constantly until the liquid reaches its boiling point; carefully pour off 2 tablespoons of the excess liquid for future use.

Mix together three separate components: flour, baking powder, and salt, spreading them evenly across a sheet of waxed paper. Use an electric mixer to cream together butter and 1 cup of sugar in a bowl until it reaches a light, fluffy consistency, approximately 2 minutes. Gradually incorporate the first egg into the mixture, blending it in before adding the next. Repeat this process with the remaining two eggs, ensuring each is fully incorporated before proceeding.

In a separate bowl, whisk together 1 cup of sugar and butter until light and fluffy, about 2 minutes. Add the eggs one at a time, blending each egg thoroughly before adding the next. Combine the reserved cherry liquid and vanilla extract into the wet ingredients.

Slowly incorporate the flour mixture into the wet ingredients, blending them together to form a smooth dough. Gently fold in the dried cherries and almonds into the dough, taking care not to overmix. Roll out the dough onto a lightly floured surface and divide it in half, forming each half into a log 12 inches long and 2 1/2 inches wide. Use your fingers to gently press the logs into a thickness of approximately 3/4 inch. Arrange the loaves on the prepared baking trays, brushing them with a beaten egg and sprinkling each with 1 1/2 tablespoons of white sugar.

Place the loaves in the preheated oven and bake until they are golden brown, approximately 35 minutes. Remove them from the oven and transfer them to wire racks for a brief period of cooling, 20 minutes. Use a sharp knife to slice each loaf into 16 diagonal pieces. Arrange the biscotti on baking sheets and reduce the oven heat to a lower temperature of 300 degrees Fahrenheit (or 150 degrees Celsius).

Bake the biscotti in the oven for an initial 8 minutes; flip them over and bake until crispy and lightly browned, approximately 8 more minutes.