Confetti Biscotti 

Cream sugar, butter, eggs, cherry and almond extracts until well combined. Stir in flour, baking powder, baking soda and cereal. Place dough on lightly floured surface and knead until dough holds together.

Divide dough in half. On one side of ungreased cookie sheet, shape half of dough into 7-by-4-inch rectangle, rounding edges slightly. Repeat with remaining dough on same cookie sheet. 

Bake 25 to 30 minutes or until center is firm to touch. Cool on cookie sheet 15 minutes; remove to cutting board. Using sharp knife, cut each rectangle crosswise into 1/2-inch slices. Place slices, cut-side-down, on ungreased cookie sheet. Bake about 15 minutes more or until crisp. Immediately remove from cookie sheet and place on wire rack to cool.

Combine baking chips and shortening in a microwavable bowl. Microwave on HIGH in 30-second intervals, stirring in between.  Dip one end of biscotti in melted baking chips and place on waxed paper to set.