White Chocolate Cranberry Biscotti

By allie5jones

Ingredients

• 2 c. flour
• 1 1/2 tsp. calumet baking powder
• 1/4 tsp. salt
• 1/2 c. (1 stick) butter, softened
• 3/4 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 c. Post selects cranberry almond crunch cereal
• 3 squares Baker’s premium white baking chocolate chopped
• 4 squares Baker’s semi-sweet baking chocolate, melted

Details

Servings 1

Preparation

Step 1

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