Door County Cherry Biscotti

• 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

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.

eggs, butter, sugar, sugar, almond, allpurpose, baking soda, baking powder, cherries, slivered almonds, semisweet chocolate chips, shortening, shortening, white chocolate baking squares

Taken from www.food.com/recipe/door-county-cherry-biscotti-201569 (may not work)