Here is what I whipped up this morning.
2 1/2 cups All purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temp
1 1/2 teaspoons almond extract
6 oz (one bag) dried cranberries or you could used dried cherries
3/4 cup slivered almonds lightly toasted
8 ounces white chocolate
Preheat oven to 350.
In a bowl whisk together flour with baking powder and salt.
Use an electric mixer beat the butter, sugar and eggs with extract until well fluffy.
Gradually add the flour mixture until well combined.
Add the cranberries and almonds; mix well to combine.
Split dough in half.
Line a sheet pan with parchment paper.
Gently work each half of dough into logs about 8 inches by 2 inches.
Bake logs for 35 minutes, they spread a bit so don't worry!
Cool logs on the sheet pan until cool.
When cool, place one log at a time on a cutting board and cut diagonally into 1/2 to 3/4 inch slices. I find that using a fine serrated knife works best.
Arrange slices back on the sheet pan and bake for 10 minutes then flip each slice over and bake for another 5 or so minutes. They should be light golden brown.
Remove from sheet pan and cool on a wire rack.
When completely cooled, I like to put the white chocolate chips in a disposable piping bag and close it with a rubber band. Place in large glass measuring cup with hot water to melt the chips. You can squeeze the bag to help mix up the chips while they are melting.
Snip the end of the piping bag off and drizzle the white chocolate back and forth over the cooled biscotti.
Let the chocolate cool and set for about half an hour.
You can store them in a ziplock bag or in a large Gladware container.