Cherry Almond White Chocolate Biscotti

From Canadian Living's email newsletter, this biscotti recipe looks right up my alley!! Since learning how easy biscotti is to make, I've become a bit of a biscotti nut! (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

• Ready In: 1 hr 30 mins
• Serves: 72
• Yields: 72 biscotti

Ingredients

• 3⁄4 cup dried cherries, coarsely chopped
• 2  tablespoons kirsch or 2  tablespoons brandy or 2  tablespoons water
• 2  tablespoons water
• 1⁄2 cup butter, softened
• 1  cup sugar
• 2  eggs
• 2  teaspoons  almond extract
• 2 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup  whole almond, coarsely chopped
• 12  ounces white chocolate, chopped

Directions

1. In microwaveable bowl, microwave cherries, kirsch/brandy/water and 2 tbsp (25 mL) water on high for 45 seconds. Stir; let stand until most of the liquid is absorbed, about 20 minutes.
2. Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in almond extract. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture in 2 additions, stirring just until combined. Drain cherries, if necessary. Add cherries, almonds and one-third of the chocolate; mix well.
3. Divide dough into thirds. On lightly floured surface, roll each into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten logs slightly.
4. Bake in 325°F (160°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
5. Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 325°F (160°C) oven until almost dry, about 30 minutes. Transfer to rack; let cool completely.
6. In bowl over saucepan of hot (not boiling) water, melt remaining chocolate (alternatively, in a glass bowl, use the microwave, on medium, in 20 second intervals). Dip one end of each cookie into chocolate. Place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour.