Ingredients:

3/4 cup sugar

1/2 cup butter, softened

2 teaspoons almond extract

3 eggs

3 cups all purpose flour

2 tsp baking powder

1/2 cup red candied cherries

1/2 cup green candied cherries

1/2 cup  candied pineapples

1/2 cup miniature chocolate chips

Heat oven to 350 degrees.  Lightly grease cookie sheet.  In large bowl, beat sugar and butter until well blended.  Add almond extract and eggs; blend well.  Lightly spoon flour into measuring cup; level off.  Add flour & baking powder; mix well.  Stir in cherries and miniature chocolate chips.  Shape dough into two 10 inch long rolls.  Place rolls 5-6 inches apart on greased cookie sheet; flatten each to 3 inch width.  Bake  for 20 - 25 minutes or until set and lightly golden brown.  Cool 10 minutes; cut diagonally with serrated knife into 1/2 inch slices.  Arrange slices cut side down on ungreased cookie sheet.  Bake anadditional 8-10 minutes or until bottom begins to brown; turn.  Bake an additional 5 minutes or until brown and crisp.  Cool completely. 

Optional: 3 Tbsp chocolate chips & 3 Tbsp white chocolate chips melted.

Melt blended chocolate chips and drizzle on biscotti.  Store in tighlty covered container after cooled.  Makes approximately 3 dozen.