INSTRUCTIONS
1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 2 to
3. 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time beating well after each addition. Beat in vanilla.
4. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in candied cherries and citrus peels.
5. Divide dough in half. Place each half on a prepared pan. Using lightly floured hands, shape each half into an 11x4-inch rectangle.
6. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Let cool on pans for 10 minutes. Leave on.
7. Carefully place logs on cutting board; using a serrated knife, cut logs crosswise into 1 inch-thick slices. Place slices, cut side up,
8. Bake for 10 minutes. Turn slices, and bake until crisp and dry, about 10 minutes more. Let cool completely on a wire rack.
9. Drizzle melted white chocolate on top of cooled biscotti. Let stand until hardened, about 30 minutes. Store in an airtight container for up to 1 week.
