-
Stir together cassava flour, almond flour, baking powder and salt, set aside
-
Cream together the butter and sugar on medium speed until light and fluffy
-
Add eggs, one at a time then vanilla and almond extract, mixing until fully combined
-
Set mixer to low and add flour mixture in small amounts until incorporated
-
Stir in almonds and cherries
-
Form dough into a ball, wrap in plastic wrap and refrigerate 30 minutes
-
Preheat oven to 350°F
-
Line baking sheet with parchment paper
-
Cut dough in half and place on baking sheet
-
Shape each half into a log about 4" x 10"
-
Sprinkle logs with sugar
-
Bake about 30 min, until brown and firm to the touch
-
Cool on baking sheet 20 minutes
-
Cut each log into 8 biscotti
-
Turn each biscotti on its side and bake 18-20 minutes
-
Cool on baking sheet
-
Enjoy!