Cranberry White Chocolate Biscotti-Cookie

My hubby had a hankering for biscotti to go with this great chocolate raspberry coffee, so I located this recipe on KraftFoods.com and played with it just a little bit. The consistency is just a little fluffier than basic biscotti, but it's incredibly tasty.

You'll Need:

2 cups flour

1-1/2 tsp. CALUMET Baking Powder

1/2 cup (1 stick) butter or margarine, softened

1/2 cup sugar

2 eggs

1 tsp. vanilla

2 pkg. (6 oz. each) BAKER'S White Chocolate, chopped, divided(OR, 1 bag white chocolate chips)

1/2 cup sweetened dried cherries (or dried cranberries)

1/2 cup chopped PLANTERS Pecans (optional)

PREHEAT oven to 325°F. Lightly grease and flour large baking sheet. Mix flour and baking powder until well blended; set aside.

BEAT butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in 1-1/2 cups of the chopped chocolate, cherries and pecans.

FORM a flat loaf with the dough and cut into slices.

BAKE 10 to 12 min. or until lightly browned. Turn hearts over on baking sheet. Bake an additional 10 to 12 min. or until slightly dry and golden brown. Remove to wire racks; cool completely.

MELT remaining chopped chocolate as directed on package. Drizzle over hearts. Let stand until chocolate is firm.

Notes: I used cranberries because I had them on hand and due to the sweetness of the chocolate, the tartness of the cranberries is a nice contrast. Don't forget to bake them twice! Oh, and I dipped my biscotti in the remaining chocolate instead of drizzling it. Tasty!