Cherry Biscotti
An alternative to classic fruitcake

MAKES:
Makes 3 dozen (36) cookies

INGREDIENTS:
3/4 cup white sugar
3 eggs
2 teaspoons almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped candied cherries
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped white chocolate
1/2 cup butter
 
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Have a large cookie sheet greased and ready.
Cream together the butter and sugar until smooth. Blend in the eggs one at a time, then add the almond extract into the mix. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.