White Chocolate-Cranberry Biscotti

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup dried cranberries
• 3/4 cup vanilla or white chips

Directions

• 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions.
• 2. On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake until lightly browned, 20-25 minutes. Cool for 5 minutes.
• 3. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks to cool. Store in an airtight container.

ORIGINAL RECIPE