Spumoni Biscotti recipe

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup shelled pistachios, coarsely chopped
1 cup drained maraschino cherries, patted dry
Melted chocolate

Heat oven to 325 degrees F. Line a baking sheet with parchment paper.

Combine flour, baking powder and salt. Beat butter with sugar until fluffy. Beat in eggs, one at a time; add extracts. Beat in flour mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on baking sheets, 3 inches apart. Bake for 40 minutes or until edges start to brown.

Remove from oven and reduce heat to 250 degrees F. Allow logs to cool slightly.

Using a serrated knife, cut logs into 1/2 inch thick, diagonal slices. Transfer slices to baking sheets, standing upright. Bake for 15 to 20 minutes or until edges are golden and cookies are almost completely dry. Cool on rack.

Melt chocolate in a double boiler. Dip half of each cookie into melted chocolate; set on wax paper to cool. Store in an airtight container.

Serve with cups of espresso or cappuccino.