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1
Heat oven to 350F.
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2
Line large cookie sheet with parchment paper; set aside.
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3
Combine butter and sugar in large bowl; beat at medium speed until creamy.
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4
Add eggs and almond extract; continue beating until well mixed.
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5
Reduce speed to low; add flour, baking powder and salt.
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6
Beat until just mixed.
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7
(Dough will be sticky.)
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8
Stir in cashews, 1 cup mini chocolate chips and cherries.
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9
Divide dough into thirds.
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10
Shape into 3 (12-inch) logs.
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11
Place logs, 3 inches apart, onto prepared cookie sheet.
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12
Flatten each log to 1 1/2-inches in width.
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13
Bake 20 minutes or until lightly browned and set.
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14
Cool 15 minutes on cookie sheet.
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15
Reduce oven temperature to 300F.
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16
Cut logs into 3/4-inch diagonal slices with sharp serrated knife.
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17
Place slices cut-side down onto ungreased cookie sheets.
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18
Bake 10 minutes; turn slices.
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19
Continue baking for 14 to 16 minutes or until edges are golden brown and crisp.
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20
Cool completely.
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21
Combine 1 1/2 cups mini chocolate chips and shortening in small shallow microwave-safe bowl.
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22
Microwave on HIGH (100% power), stirring every 15 seconds, until chips are melted (60 to 90 seconds).
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23
Dip bottom of each biscotti in melted chocolate, scraping excess off against edge of bowl.
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24
Place biscotti slices upright on parchment or wax paper-lined tray; let stand until chocolate is set.
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25
*Substitute your favorite nut or dried fruit.
