Cherry Tea Biscuits

Soak the chopped cherries in rum for 20 minutes to allow them to plump and absorb the liquid, then drain and reserve the cherries separately.

Chop the pistachios into small, uniform pieces and set aside.

Combine the plain flour, whole wheat flour, wheat bran, cinnamon, and baking powder in a large mixing bowl, whisking thoroughly to distribute the dry ingredients evenly.

In a separate bowl, whisk together the 4 egg whites and 2 eggs until frothy, then add the vanilla extract, almond extract, and orange zest, mixing well.

Gradually add the sugar to the egg mixture, whisking continuously to create a light, pale mixture that holds soft peaks.

Gently fold the egg mixture into the dry ingredients using a spatula, being careful not to deflate the eggs; fold until just combined.

Fold in the drained cherries and chopped pistachios, distributing them evenly throughout the batter.

Preheat the oven to 350°F (175°C).

Spoon the batter onto a parchment-lined baking sheet in roughly 2-tablespoon portions, leaving about 2 inches between each biscuit.

Bake for 18-20 minutes until the biscuits are golden brown on the edges and set in the center but still tender.

Cool the biscuits on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.