Door County Cherry Biscotti

Directions

1. Separate one egg; set aside. In a large bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in 2 eggs and reserved egg yolk. Beat in extract. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well.
2. Turn onto a floured surface. Knead in cherries and almonds. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a greased baking sheet. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes.
3. Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheets. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to wire racks to cool.
4. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of cookies. Place on waxed paper; let stand until set.
5. Melt white chocolate and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
6. Drizzle over both sides of cookies. Place on waxed paper; let stand until set. Store in an airtight container.