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Spumoni Biscotti

• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1 cup 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

Instructions:
Pre-heat oven to 325F. 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 250F. 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 - 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 waxed paper to cool. Store in an airtight container. Serve with cups of espresso or cappucino.