Instructions

• Preheat the oven to 350°F.
• Drain the maraschino cherries well, pat dry with paper towels, and finely chop. Set aside.
• In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, beat the granulated sugar, softened butter, almond extract, vanilla extract, and eggs until uniformly combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
• Add the flour mixture to the wet ingredients and mix until just combined.
• Stir in the slivered almonds and the chopped, drained cherries until evenly distributed through the dough.
• Turn the dough out onto a lightly floured surface and gently knead 2 to 3 minutes, until the dough holds together.
• Divide the dough in half. Shape each half into a rectangle (log) about 10 inches long and 3 inches wide with rounded corners. Place the two logs on an ungreased cookie sheet.
• Bake the logs about 25 minutes, or until the centers are firm to the touch.
• Remove the cookie sheet from the oven and let the logs cool on the cookie sheet for 15 minutes.
• Transfer the logs to a cutting board and, using a serrated knife, cut each log into 1/2‑inch slices.
• Arrange the slices cut side down on the same ungreased cookie sheet.
• Bake the slices 15 minutes longer, or until the biscotti are crisp and lightly browned.
• Immediately transfer the baked biscotti to a wire rack and cool completely.
• Place the white chocolate chips in a microwave‑safe bowl and heat in the microwave in 15–20 second intervals, stirring between each interval, until completely melted and smooth (stir each time to avoid scorching).
• Dip one end of each cooled biscotti into the melted white chocolate and set on a cooling rack over a rimmed baking sheet to catch drips. Let the chocolate set completely before serving or storing.