In a large bowl; combine flour, baking powder, sugar and salt.
Cut in the butter.
In a small bowl, beat the eggs with the almond extract.
Add the egg mixture to the dry ingredients.
Add the cherries, and nuts if desired. Mix well. If dough is too sticky, feel free to add a few more tablespoons of flour.
Divide the dough into four equal parts.
Shape each into a loaf, about 12 inches long and 2 inches in width.
Place loaves on greased or parchment paper-lined cookie sheets.
Bake 15 to 20 minutes, cool slightly, then cut into slices on a bias.
Drizzle the cookies with melted white chocolate chips.
November 28, 2009 Made these with Marie. They were very easy, and moister than I thought they’d be. Very pretty. They add a nice color to a holiday cookie plate.
I make these every Christmas now.
December 22, 2015
This was supposedly a "non/light cookie year", so I didn't make lemon biscotti, just these. I made a double batch and probably could have done with a single. I must have drained the cherries more this year, or Aldi's aren't as colored, because the cookies weren't pink; just flecked with the cherry bits. Bea missed the pink color. It made me think you could make these with real dried cherries or cranberries and they'd be way more natural, and probably as delicious. Note on baking time: I find myself baking these for at least 30 minutes; probably more, or they're a bit damp on the inside. I always leave the nuts out because the kids don't like them. I dipped/painted the batches with white, semi-sweet and milk chocolate to make them look more varied.