Cranberry White Chocolate Biscotti
- ½ cup butter softened
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 TBSP baking powder
- ¾ cup dried Cranberries
- ¾ cup vanilla or White chocolate chips
Preheat oven to 350 Degrees F.
Cream the Butter and sugar together in mixer on medium speed 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.
On ungreased baking sheets (I line with parchment paper) , shape each portion in to a 10 in x 2 in log. You will need to flour your hands to shape the dough.
Bake at 350 Degrees for 20 minutes, or until lightly browned. Cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1 in. slices. Place cut side down on an ungreased cookie sheet.
Bake 15-20 minutes or until golden brown. Remove to wire racks to cool.
Store the biscotti in an airtight container.
Make about 2 dozen depending on size.