Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Spread the slivered almonds on a baking sheet and toast for about 8-10 minutes until golden brown.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add eggs, almond extract, and vanilla extract to the butter mixture and mix well.
In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add to the wet ingredients, mixing until just combined.
Fold in the chopped maraschino cherries and toasted almonds until evenly distributed.
Divide the dough into two logs about 2 inches wide and place on the baking sheet.
Bake the logs for 25-30 minutes until lightly golden and firm to the touch. Allow to cool for 10 minutes.
Slice the logs diagonally into ½-inch thick pieces.
Lay the biscotti pieces cut-side down on the baking sheet and bake for another 10-15 minutes until dry and crisp.
Let the biscotti cool completely on a wire rack. Optionally, melt white chocolate chips and dip the ends of each biscotti.
