White Chocolate Cranberry Biscotti

• 2 cups flour
• 1-1/2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1-1/2 cups whole grain cereal flakes with cranberries and almonds
• 3 squares BAKER'S White Chocolate, chopped
• 4 squares BAKER'S Semi-Sweet Chocolate, melted

1. Preheat oven to 325F.
2. Mix flour, baking powder and salt in small bowl.
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
4. Blend in eggs and vanilla.
5. Gradually add flour mixture, beating well after each addition.
6. Stir in cereal and white chocolate.
7. Divide dough in half.
8. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
9. Bake 30 min.
10. or until lightly browned.
11. Remove from baking sheet.
12. Place on cutting board; cool 5 min.
13. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart.
14. Bake an additional 15 to 18 min.
15. or until slightly dried.
16. Remove from baking sheet.
17. Cool on wire racks.
18. Dip biscotti in melted chocolate.
19. (Or drizzle chocolate over biscotti.)
20. Let stand until set.
21. Store in tightly covered container at room temperature.

flour, baking powder, salt, butter, sugar, eggs, vanilla, grain cereal, s white chocolate, s

Taken from www.kraftrecipes.com/recipes/white-chocolate-cranberry-biscotti-95181.aspx (may not work)