1/2 c  Butter
           = softened to room temp
    3/4 c  Sugar
      2    Eggs
      1 ts Vanilla extract
      1 ts Almond extract
      2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
      4 oz Miniature semi-sweet
           -chocolate
           Chips (or finely chop 4
           -squares)
    1/4 c  Chopped toasted walnuts
    1/4 c  Chopped toasted pecans
    1/4 c  Chopped toasted cashews
    1/4 c  Chopped toasted almonds
           Dipping glaze:
      8 oz White chocolate; melted
     Preheat oven to 325 degrees. Beat together butter and
  sugar until light and fluffy. Beat in eggs. Add vanilla and
  almond extract. Beat well. Mix together flour, baking
  powder and salt. Add flour mixture to egg mixture. Blend
  well. Add chocolate, walnuts, pecans, cashews and almonds.
  Shape dough into 2 (14 by 1 1/2 inch) slightly flattened
  logs. Place logs about 2 inches apart on greased and
  floured cookie sheet.
     Bake about 25 minutes or until lightly browned. Remove
  from cookie sheets to cutting board. Cool 5 minutes. Using
  a serrated knife, cut each log into diagonal slices about
  3/4 inch thick. Place slices upright on cookie sheet 1/2
  inch apart and bake 10 minutes or until slightly dry. Cool
  on racks.
      Dipped biscotti: Dip 1/2 of each or part of the
  biscotti into melted white chocolate. Place on waxed paper
  lined tray. Chill until chocolate is firm.
      THE DESSERT SHOW  SHOW#DS3216
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