Preheat the oven to 350F.

Beat the eggs with the milk and vanilla extract until well blended.

Whisk together the flour, sugar, baking powder and the kosher salt. Cut in pieces of the cold butter with a pastry cutter or use your hands. The mixture should resemble coarse meal.

Stir the egg mixture into the dry ingredients and blend well. Add the almonds and candied cherries. Work the dough with your hands until you can make a ball in one hand.

Divide the dough in half. Put one half on an ungreased baking sheet and with moistened hands shape it into a log, about 10 inches by 3 inches. Pat it down to ½-inch thickness. Leaving about 4 inches between the pieces of dough, repeat the procedure with the remaining half.

Bake the biscotti in the hot oven for 30 to 35 minutes, or until golden brown and firm. Remove them to wire racks to cool, but leave the oven on.

When the biscotti are cool enough to handle, cut them on a diagonal, using a serrated knife, into 3/4-inch slices. Arrange them on the same baking sheet and bake them another 15 minutes or until firm.

Let the finished biscotti cool completely before storing in an airtight container.