Cranberry White Chocolate Biscotti
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
1 ½ cups sugar
2 large eggs
½ teaspoon almond extract
½ cup dried cranberries
Quality white chocolate for melting
Preheat oven to 350. Line baking sheet with parchment paper. Combine dry ingredients in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, eggs, almond extract in bowl until well blended. Mix in flour mixture, then dried cranberries.
Divide dough in half. Using floured hands, shape each piece into 2 ½ in. wide, 9 ½ in. long, 1 inch high logs. Transfer to baking sheet.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to cutting board, discard parchment paper. Using a serrated knife, cut logs on diagonal into ½ inch wide slices (I make mine a little thicker). Arrange slices, cut side down on baking sheet. Bake 10 minutes; turn biscotti over. Bake another 5 minutes, or until just begin to color. Transfer to rack to cool.
Melt white chocolate and drizzle over biscotti or dip biscotti into chocolate!
Can make biscotti days in advance but don’t drizzle chocolate until the day you plan to serve them.