Biscotti with cherries and pistachios

Ingredients:

• 165 g unsalted butter, room temperature
• 1 cup light brown sugar
• 0.5 cup granulated sugar
• 1.5 tsp ground cinnamon
• 3 large eggs, room temperature, one separated into yolk and white
• 2 tsp vanilla extract
• 3 cups premium flour
• 1 and 1/3 cups almond flour
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 0.5 cup shelled pistachios
• 0.5 cups whole dried cherries
• Sahara turbinado

Preparation:

1. Preheat oven to 150°C. Line a baking sheet with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown and refined sugars, and cinnamon on medium speed for 3 minutes, or until fluffy. Reduce the mixer speed to low and gradually beat in the 2 whole eggs, egg yolk (set aside the egg white), and vanilla extract, scraping the sides of the bowl with a rubber spatula.
3. In a medium bowl, combine all-purpose flour, almond flour, baking powder, and salt. Reduce mixer speed to low and slowly add the dry mixture. Knead the dough (do not overmix). Scrape down the sides of the bowl and the mixer attachment and fold it into the mixture. Stir in the pistachios and cherries.
4. On a well-floured board, form the dough into a ball and cut it in half. Using floured hands, shape each piece of dough into a cylinder about 27 cm long and 5 cm wide. Place each piece of dough on the prepared baking sheet, 7 cm apart.
5. Place the remaining egg white in a bowl and whisk for 15 seconds. Brush the dough cylinders with the egg white (save the rest!) and sprinkle each piece with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until the dough is lightly browned (the cylinders will be soft). Cool for 30 minutes.
6. Reduce the oven temperature to 135°C (275°F). Line 2 baking sheets with parchment paper. Using a serrated knife, cut the cylinders at a 45-degree angle into 1/2-inch-thick slices. Place the slices, cut-side up, on the prepared baking sheets. Brush them with egg white and sprinkle generously with turbinado sugar. Bake for 45-50 minutes, turning each slice once, until golden brown and completely baked. Transfer to a wire rack and cool.