Cherry Almond White Chocolate Biscotti

In microwaveable bowl, microwave cherries, kirsch and 2 tbsp (25 mL) water on high for 45 seconds. Stir; let stand until most of the liquid is absorbed, about 20 minutes.

Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in almond extract. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture in 2 additions, stirring just until combined. Drain cherries, if necessary. Add cherries, almonds and one-third of the chocolate; mix well.

Divide dough into thirds. On lightly floured surface, roll each into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten logs slightly.

Bake in 325°F (160°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.

Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 325°F (160°C) oven until almost dry, about 30 minutes. Transfer to rack; let cool completely.

In bowl over saucepan of hot (not boiling) water, melt remaining chocolate. Dip one end of each cookie into chocolate. Place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Additional information :

Source : Canadian Living Special Issue: Home for the Holidays 2008