Chocolate Chunk-Cranberry Biscotti

• 2 cups flour
• 1-1/2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1 pkg. (12 oz.) BAKER'S White Chocolate Chunks, divided
• 1/2 cup dried cranberries
• 1/2 cup chopped PLANTERS Pecans

1. Preheat oven to 325F.
2. Mix flour, baking powder and salt until well blended; set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
4. Add eggs and vanilla; beat until well blended.
5. Gradually add flour mixture, mixing until well blended after each addition.
6. Stir in 1-1/2 cups of the chocolate chunks along with the cranberries and pecans.
7. Divide dough in half.
8. Shape each half into 14x1-1/2-inch log on lightly floured surface.
9. Place, 2 inches apart, on lightly greased and floured baking sheet.
10. Bake 25 to 28 minutes or until lightly browned.
11. Cool on baking sheet 15 minutes.
12. Place logs on cutting board.
13. Use serrated knife to cut each log diagonally into 18 slices, each about 3/4 inch thick.
14. Place slices, 1/2 inch apart and cut sides down, on baking sheet.
15. Bake an additional 10 minutes or until slightly dry, turning over after 5 minutes.
16. Remove to wire racks; cool completely.
17. Melt remaining chocolate chunks as directed on package.
18. Drizzle over biscotti.
19. Let stand until chocolate is firm.

flour, baking powder, salt, butter, sugar, eggs, vanilla, s white chocolate, cranberries, pecans

Taken from www.kraftrecipes.com/recipes/chocolate-chunk-cranberry-biscotti-55695.aspx (may not work)