Source: dLife

Homemade chocolate and cranberry biscotti drizzled with white chocolate.

Servings

1.5 cup white all purpose flour
0.5 cup Cocoa Powder, unsweetened
2 tsp low sodium baking powder
0.5 tsp baking soda
0.25 tsp salt
0.75 cup sugar
2 eggs
2 tbsp Butter, unsalted , melted
1 tsp vanilla extract
0.75 cup Cranberries, sweetened, dried, Craisins
1 oz white chocolate baking bar

1 Spray a large cookie sheet with nonstick cooking spray and set aside. Preheat oven to 350 degrees F.
2 In a large bowl, mix together the first 5 ingredients.
3 In a separate bowl, beat the sugar, eggs, butter, and vanilla with an electric mixer at medium speed. Continue mixing with electric mixer on low speed and add the flour mixture to the egg mixture until well blended, dough will be pretty dry. Add in the cranberries, kneading the dough a few times.
4 Flour your work surface and divide dough in half. Work with 1 piece at a time and roll with your hands into a 15 x 1 1/2 inch log; place log on cookie sheet. Repeat with the other half of the dough and place on cookie sheet, 2-inches apart.
5 Bake until toothpick inserted into the center of each log comes out clean, about 15 minutes. Carefully remove logs from cookie sheet to cutting board; let cool 10 minutes. Lower the oven to 300 degrees F.
6 Slice each log crosswise with a serrated knife into 30 slices, about 1/2 inch thick. Place the slices back on the cookie sheet, 1 inch apart.
7 Bake until fairly dry, about 10 minutes per side. Remove and cool completely.
8 Melt the white chocolate in a small microwavable bowl on high for 45-60 seconds, stirring after every 15 seconds. Pour into a small plastic bag with a zip top. Seal and cut a tiny corner of the bag and pipe the chocolate over the cookies. Refrigerate or leave at room temperature until chocolate has hardened.