Categories: Desserts, Cookies, Holiday 
      Yield: 20 servings 
  
           -Dottie Cross TMPJ72B 
      2 c  Sifted all-purpose flour 
      1 c  Granulated sugar 
      1 ts Baking powder 
      3    Large eggs 
      2 tb Kirsch 
      2 tb Grand Marnier 
      1 ts Almond extract 
    1/2 c  Chopped natural almonds 
    1/2 c  Chopped glace cherries 
  
  Preheat the oven to 300 degrees. Butter and flour a large baking sheet. Mix 
  the flour, sugar, and baking powder in a large bowl. In a small bowl, whisk 
  together the eggs, kirsch, Grand Marnier, and almond extract. Add this 
  mixture to the flour mixture. Stir in the almonds and cherries. Spoon the 
  dough onto the prepared baking sheet and form it into a strip about 10 
  inches long, 5 inches wide, and 1/2 inch thick. Bake in the preheated oven 
  for 45 minutes, or until set and firm to the touch. The dough shouldn't be 
  hard. Remove from the oven and slice diagonally with a serrated knife into 
  1/2-inch slices. (Discard the thick end pieces.) Arrange the slices on the 
  baking sheet and return to the oven for 45 to 60 minutes, or until lightly 
  brown. Let the biscotti cool for about 5 minutes on the baking sheet, then 
  transfer them to wire racks to cool completely. Store in an airtight 
  container for up to 2 weeks. Makes 20 cookies. Source: "An Edible 
  Christmas" Cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C