Cranberry-White Chocolate Biscotti

• 3 tablespoons butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 ounces white baking chocolate, chopped
• 3/4 cup dried cranberries
• 3/4 cup coarsely chopped macadamia nuts
• 1 teaspoon grated lemon zest

1. In a large bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the white chocolate, cranberries, nuts and lemon zest.
2. On a floured surface, divide dough in half. On a greased
3. , shape each portion into a 12x2-1/2-in. rectangle. Bake at 350u0b0 for 24-28 minutes or until golden brown. Cool for 5 minutes.
4. Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased
5. . Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. Store in an airtight container.

butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, white baking chocolate, cranberries, nuts, lemon zest

Taken from www.tasteofhome.com/recipes/cranberry-white-chocolate-biscotti/ (may not work)