1. Preheat oven to 350°F. Line a large heavy baking sheet with parchment paper. In a medium bowl sift together flour, baking powder and salt; whisk to blend.

2. In a large bowl combine sugar, butter spread, orange peel, juice and vanilla. Using an electric mixer, beat until light and fluffy. Beat in eggs one at a time, beating well after each addition.

3. Mix in flour mixture until well combined. Stir in cherries and pistachios. Divide dough in half and place on a lightly floured surface. With floured hands shape each half into a 21/2 x 91/2-inch log. Place both logs on baking sheet, spacing evenly.

4. Bake until light brown and firm to the touch, about 35 to 40 minutes. Remove from oven; let cool on baking sheet on a cooling rack.

5. Once cool, carefully transfer logs to a cutting board. With a serrated knife, cut logs on the diagonal into slices 1/2-inch wide. Place slices cut side down on same baking sheet. Bake 10 minutes; turn and bake 5 minutes more or until golden. Transfer to cooling rack. Store at room temperature in an airtight container up to 2 weeks.

Cook’s note: For decoration, dip the end of each biscotti in melted white chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened.

• 3 g Fat
• 1 g Saturated Fat
• 15 mg Cholesterol
• 115 mg Sodium
• 18 g Carbohydrate
• 1 g Fiber
• 2 g Protein