• Preheat your oven to 350 F.
• In a bowl of a stand mixer, or in a large bowl using a hand mixer, whisk together the eggs, granulated sugar and orange zest until the mixture is pale in color and doubled in volume. About 3-4 minutes.
• Add the melted butter and mix until combined.
• In a separate bowl whisk together the flour, cornmeal, baking powder and salt.  Add the pistachios and dried cherries and toss to combine.
• Add the dry ingredients and mix with a large rubber spatula until all ingredients are combined.

You can bake the biscotti 2 ways:

• On a parchment lined baking sheet form the batter into 2 loaves each 10” x 2”.
• Bake the biscotti for 20 minutes or until firm and a light golden brown.
• Place the loaves on a wire rack to cool completely.

OR

• Line a biscotti pan (12” x 5 ½”) with parchment paper so it over hangs the long ends.
• Press the dough evenly in the pan and bake for 20-25 minutes
• The loaves should be a light golden brown and almost firm to the touch.
• Remove from the oven and let cool for about 10 minutes.
• Using the over hanging parchment paper, lift up the biscotti and place on a wire rack to cool completely.
• Reduce the oven temperature to 300°
• Slice the loaf or loaves ½” thick and place cut side down on the baking sheet.
• Bake for 14 minutes, flip over the cookies and bake an additional 14 minutes.
• Place the cookies directly on a wire rack and allow them to cool completely.