Cherry Chocolate Biscotti

Preheat your oven to its highest temperature setting, which is 350 degrees F (or equivalently, 175 degrees C). Next, take a large cookie sheet and apply a thin layer of grease to it.

In a spacious mixing bowl, combine the butter and sugar until they form a smooth, even consistency. Using an electric mixer, gradually incorporate the eggs one at a time, followed by adding the almond extract. In a separate container, whisk together the flour and baking powder until well combined; then gradually merge this mixture with the creamed butter and sugar until just fully incorporated. Mix in the candied cherries and mini chocolate chips.

Using your hands, lightly dust them with flour before shaping the dough into two long, rectangular loaves approximately 10 inches in length. Place these loaves 5 inches apart on the prepared cookie sheet and flatten each to a width of 3 inches.

Bake your loaves in the preheated oven for 20 to 25 minutes, or until they have set and turned a light golden brown color. Remove them from the oven and let cool for 10 minutes before slicing.

Using a sharp, serrated knife, cut the loaves diagonally into 1/2 inch thick slices. Arrange these slices cut side down on ungreased cookie sheets.

Bake the slices in the oven for 8 to 10 minutes, or until their bottoms begin to brown. Flip them over and bake for an additional 5 minutes, or until they are browned and crispy. Remove them from the oven and let cool completely.

Melt white chocolate in the microwave, stirring every 20 to 30 seconds until it reaches a smooth consistency. Drizzle the melted white chocolate over the cooled cookies. Store them in an airtight container to maintain their freshness.