• Pre heat your oven to 375 degrees. In a saucepan, heat the cherries and mix the almond essence over low to medium heat while making sure to stir it now and then until you feel the cherries have been softened. Please do this for about eight minutes, after which drain the liquid but preserve around two teaspoons of it.
• Add in the flour, salt, and baking powder in a separate bowl while the butter and sugar need to be mixed with a beater until it is fluffy. In the same mixer, add in the eggs, the cherry liquid you prepared, and the vanilla essence. After stirring it slightly, add in the flour mixture and the rest of the cherries and almonds.
• Flour a baking tray and add in the dough you have prepare, slightly tapping it and flattening it until it is half an inch thick. Brush it with an egg that you have been and sprinkle using sanding sugar as you line this dough up on top of parchment paper.
• Put it in the oven for 35 minutes and make sure to rotate it midway through the baking time. Then, let it cool for around 20 minutes.
• Once it is cooled, cut up the log into 16 to 18 pieces and then transfer them on to the rack. Bake for 8 minutes each on both sides until it is crisp and then le tit cool.

Your cherry almond biscotti is ready to be devoured.