Holiday Biscotti

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• pinch salt
• 1/2 cup unsalted butter
• 1/2 cup light-brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup dried cranberries
• 2 tbsp grated orange rind
• 2 tbsp cocoa powder
• 2 oz. white chocolate melted with 1 tsp vegetable oil

1. Heat oven to 375 degrees. Grease large baking sheet.
2. Mix flour, baking powder and salt in bowl. Beat butter and sugar in second bowl until creamy, approx. 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind. Gather mixture into a ball and divide in half.
3. Knead cocoa into half the dough. Using floured hands, roll each portion into 14-inch log. Place on prepared sheet. Press dough slighty to flatten so each log is 2 inches wide.
4. Bake in 370 degree oven for 25 minutes of until lightly browned. Remove to wire rack to cool. Lower oven to 325 degrees. Cut loaves into 3/4 inch thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 more minutes. Cool on rack. Drizzle with chocolate

flour, baking powder, salt, unsalted butter, lightbrown sugar, eggs, vanilla, cranberries, orange rind, cocoa, white chocolate

Taken from www.epicurious.com/recipes/member/views/holiday-biscotti-51956251 (may not work)