Baking Time

I have been getting my recipes together for my Christmas marathon of baking! I just found Tanya's (Sunday Baker) pistachio bread recipe that is going to be a great addition next to my Spumoni biscotti recipe. They both use pistachios and cherries and will be so festive.
Here is the recipe:

Spumoni Biscotti

2 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup shelled pistachios, coarsely chopped
1 cup well-drained maraschino cherries, patted dry and coursely chopped
small bag of semi-sweet chocolate chipsDirections
Combine flour, baking powder and salt;
Beat butter with sugar until fluffy; beat in eggs, one at a time and add extracts;
Add in flour mixture and beat well;
Stir in cherries and nuts;
Shape dough into 2 logs and place on baking sheets lined with parchment paper;
Bake at 325 degrees for 40 minutes or until edges start to brown;
Remove from oven and reduce heat to 250 degrees;
Allow logs to cool slightly;
Using a serrated or bread knife, cut logs into 1/2 inch thick, diagonal slices;
Transfer slices to baking sheets;
Bake for 15 to 20 minutes or until edges are golden and cookies are almost completely dry;
Cool on rack.
While cooling, melt chocolate in microwave;
Dip half of each cookie into melted chocolate; set on wax paper to dry;
Store in an airtight container.

These are just go good with tea or coffee. Speaking of which, I would love to be curled up on the couch with my kitty, with a hot cup of tea and watch the snow that is falling right now. It looks like we may have a white Thanksgiving. See you tomorrow.