Cherry Pistachio Biscotti

Preheat oven to 375 degrees.

Combine flour, baking powder and salt in a bowl; set aside. Beat butter and sugar in another bowl until creamy. Beat in eggs, one at a time; add vanilla extract. Stir in flour mixture. Add cherries and nuts (dough will be stiff).
Gather dough in a ball, divide dough in half.

With lightly floured hands, roll each piece of dough into a 12″ log. Place logs on an ungreased baking sheet; flatten each slightly so that each log is 2-3 inches wide.

Bake at 375 degrees for 23-25 minutes, or until lightly browned. Remove to wire rack; cool. Reduce oven temperature to 325 degrees.

With a serrated knife, slice loaves into 3/4″ thick slices (about 16 per log). Place slices cut side down on an ungreased baking sheet. Bake for 10 minutes; turn slices over and bake for an additional 8-10 minutes. Cool completely on a wire rack.

Drizzle melted milk chocolate over each biscotti; let dry. Store in an airtight container. Makes about 2 1/2 dozen.

Based on a recipe from Woman’s Day.