| 1 | Preheat the oven to 300 degrees. |
| 2 | Butter and flour a large baking sheet. |
| 3 | Mix the flour, sugar, and baking powder in a large bowl. |
| 4 | In a small bowl, whisk together the eggs, kirsch, grand marnier, and almond extract. |
| 5 | Add this mixture to the flour mixture. |
| 6 | Stir in the almonds and cherries. |
| 7 | Spoon the dough onto the prepared baking sheet and form it into a strip about 10 inches long, 5 inches wide, and ?inch thick. |
| 8 | Bake in the preheated oven for 45 minutes, or until set and firm to the touch. |
| 9 | The dough shouldn"t be hard. |
| 10 | Remove from the oven and slice diagonally with a serrated knife into ?inch slices. |
| 11 | (discard the thick end pieces). |
| 12 | Arrange the slices on the baking sheet and return to the oven for 45 to 60 minutes, or until lightly brown. |
| 13 | Let the biscotti cool for about 5 minutes on the baking sheet, then transfer them to wire racks to cool completely. |
| 14 | Store in an airtight container for up to 2 weeks. |
| 15 | Makes 20 cookies. |
