Ingredients

• 3 eggs
• 1/2 cup butter, softened
• 1 cup sugar, divided
• 3 tablespoons sugar, divided
• 1 teaspoon almond extract
• 3 2/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup dried cherries
• 1 cup slivered almonds, toasted
• 1 cup semi-sweet chocolate chips
• 1 tablespoon shortening, divided
• 2 teaspoons shortening, divided
• 4 (1 ounce) white chocolate baking squares

Instructions

1. Separate one egg; set aside.

2. In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.

3. Combine flour, baking powder and baking soda; gradually add to the creamed mixture.

4. Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.

5. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.

6. Bake at 350F for 28-30 minutes. Cool 10 minutes.

7. Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.

8. In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.

9. Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.