Chocolate Cherry Biscotti

01Method

1. 1

   Heat the oven to 350°F (175°C) and lightly grease a large baking sheet.

2. 2

   In a large bowl, beat the butter and sugar together until creamy. Add the eggs one at a time, mixing well after each, then blend in the almond extract. Whisk together the flour and baking powder, then fold into the butter mixture until just combined. Stir in the candied cherries and chocolate chips.

3. 3

   With floured hands, divide the dough and form two 10-inch logs. Place them at least 5 inches apart on the prepared sheet and press each one down to about 3 inches wide.

4. 4

   Bake for 20 to 25 minutes, until the loaves are set and pale golden. Let cool for 10 minutes, then use a serrated knife to cut them diagonally into ½-inch slices. Lay the slices cut-side down on ungreased baking sheets.

5. 5

   Bake for 8 to 10 minutes until the undersides start to color, then flip and bake another 5 minutes until crisp and golden. Cool completely. Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each, until smooth, then drizzle over the cooled biscotti. Store in an airtight container.