White Chocolate-Cranberry Biscotti

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 3 oz. Baker's White Chocolate, melted, cooled
• 2- 3/4 cups flour
• 2-1/2 tsp. Magic Baking Powder
• 1 tsp. salt
• 1/4 cup orange juice
• 1 tsp. almond extract
• 1/2 cup coarsely chopped, toasted whole almonds
• 1/2 cup coarsely chopped dried cranberries

1. Preheat oven to 350F.
2. Beat butter and sugar until light and fluffy.
3. Blend in eggs and chocolate.
4. Add combined flour, baking powder and salt; mix well.
5. Add orange juice and almond extract; beat until well blended.
6. Stir in almonds and cranberries.
7. (Dough will be sticky.)
8. Divide dough in half; shape each half into 9x2-inch log on separate greased and lightly floured baking sheet.
9. Bake 30 minutes or until golden brown.
10. Remove from oven; cool 10 minutes.
11. Cut each log into 12 (3/4-inch-wide) slices.
12. Place, cut sides down, on baking sheets.
13. Bake an additional 20 minutes, turning over after 10 minutes.
14. Remove to wire racks; cool completely.

butter, sugar, eggs, chocolate, flour, baking powder, salt, orange juice, almond extract, almonds, cranberries

Taken from www.kraftrecipes.com/recipes/white-chocolate-cranberry-biscotti-86516.aspx (may not work)