White Chocolate & Dried Cranberry American-Style Biscotti

Preheat the oven to 350°F. Lightly grease or line with parchment a large baking sheet.

In a medium mixing bowl on medium speed beat together the butter, sugar, salt, vanilla and baking powder until creamy and well combined

Beat in the eggs and don't worry if the batter looks slightly curdled.

On low speed beat in the flour. The dough should be sticky.

Stir in the white chocolate chips, cranberries and walnuts.

Turn the dough out onto the baking sheet and divide in two equal halves. Shape each half into a log about 10 inches long by 2 inches wide and ¾ to 1-inch tall.

Wet your hands and smooth out the tops and sides of the dough.

Bake 25 minutes.

Spritz the logs all over with a spray bottle filled with room temperature water to make cutting them easier. If you don't have a spray bottle wet your hands and rub the sides and tops.

After a few minutes use a serrated knife to cut the log into ½ to ¾-inch thick slices being sure to cut straight down. If you like longer biscotti cut them on the diagonal.

Spread the biscotti out, standing them on edge and bake again 15 - 30 minutes depending on how soft/hard you want them. They should start to turn golden around the edges.

Place on wire racks to cool.

Melt the white chocolate in the microwave in 20 second increments until smooth and creamy. Working one at a time dip the edge of each biscotti in the white chocolate, let the excess drip off and place on the rack. Alternately you can drizzle the chocolate over them or make some of both for variety.

Store tightly covered in a cool, dry place up to 2 weeks.