• Preheat oven to 350
• In small bowl, beat eggs. Spoon 1-2 tbs. of eggs into small bowl or cup (reserve for later)
  6 eggs
• In medium bowl mix flour, sugar, baking powder, salt, and cinnamon until combined.
  4 cups all-purpose flour, 2 cups sugar, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. cinnamon
• Cut in butter using pastry tool or two knives
  1 stick butter
• Add cherries, pistachios, vanilla, and eggs (do not include the 2 tablespoons you reserved) and mix until combined
  2 cups dried cherries, 2 cups shelled pistachios, 2 tsp. vanilla
• Turn mixture onto counter, and press dough together to form a ball
• Slice ball into four equal sections
• Using your hands, form each section into a log, about 9 x 2 inches. Use flour on your hands as you work the dough (You can change the size, but expect a different amount of cut biscotti)
• Place two logs on one sheet pan. (Repeat process for final two logs)
• Brush the top of each log with the reserved egg
• Bake logs for 25 minutes. Let cool
• Using serrated knife, cut logs into 1/2 inch slices. Place cut biscotti pieces on their sides on baking sheets.
• Bake slices 15 minutes (for even baking, rotate cookie sheets half way through cooking)
• Cool biscotti on wire racks (they will harden as they cool)

For chocolate

• Melt candy melts (microwave in 30 minute intervals, stirring in between each interval)
  1 cup candy melts
• Using knife coat the sides of biscotti and let sit on write rack until hardened