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1
Preheat the oven to 300 degrees F.
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2
In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes.
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3
Scrape down the sides of the bowl periodically.
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4
Beat in the eggs 1 at a time.
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5
Add the vanilla.
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6
Gently mix in the flour, baking powder, salt, and lemon zest.
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7
Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
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8
Divide the dough in half and roll the dough into 2 logs.
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9
If the dough is sticky, dust with a little flour.
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10
Roll the logs to the length of a sheet pan.
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11
Beat the egg white with a splash of water.
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12
Brush the logs with the egg white and sprinkle with the turbinado sugar.
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13
Transfer to a sheet pan and place at least 3 inches apart.
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14
Bake in the oven for 30 minutes.
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15
Remove from the oven let cool for 10 minutes.
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16
Remove logs to a cutting board and slice on the bias about 3/4 inch thick.
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17
Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes.
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18
This will harden the biscotti.
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19
Cool completely on a rack.
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20
2 cups semi-sweet or dark chocolate chips or chopped block chocolate
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21
Bring a saucepan with 1-inch of water in it to a boil.
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22
Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water.
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23
Pay careful attention that the mixing bowl does not touch the surface of the boiling water.
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24
Stir the chocolate until it is almost completely melted.
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25
Remove it from the saucepan and continue stir until the chocolate is completely melted.
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26
This entire process should take no more than 5 to 10 minutes.
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27
Line a cookie sheet with parchment or wax paper.
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28
Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces.
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29
Set each piece on the lined cookie sheet to allow the chocolate to harden.
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30
Store in a cool place in air-tight containers.
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31
Try not to eat them all at the same time.
