Double Chocolate Cranberry Biscotti

Preheat oven to 375℉. Line two baking trays with parchment paper. Set aside. 

Combine flour, baking powder, cocoa, and salt together in a large bowl. Set aside.

In a stand mixer fitted with a paddle attachment, add sugar and butter. Beat together on medium speed until light and fluffy.

Add eggs and vanilla. Beat again until light and fluffy. Scrape down the sides of the bowl.

Slowly add the dry ingredients ⅓ at a time. Stop when just combined. If dough is too dry, add a splash of milk.

Fold-in chocolate chips and cranberries.

Divide the dough into two equal portions. Shape the dough into a log with your hands and place each half onto prepared baking tray. Flatten to ½-inch thick.

Bake each tray one at a time in the preheated oven for 30-35 minutes, or until the edges are browned. 

Remove the tray from the oven and transfer the biscotti onto a wire rack, still on the parchment paper. Allow to cool for 10 minutes. Re-line each baking tray with parchment paper. Keep oven preheated.

Using a sharp knife, cut the biscotti into slices, about ½-inch thick. Lay the slices onto the prepared baking tray, cut-side facing upward.

Bake the biscotti again for 5-7 minutes, then flip each cookie over and bake for an additional 5-7 minutes, or until toasted and browned. Transfer to a wire rack to cool completely.

Melt the white chocolate in the microwave until smooth. Use a spoon or piping bag to drizzle the white chocolate over one side of each biscotti. Place the biscotti into the refrigerator for 10-15 minutes, or until the white chocolate has hardened. Enjoy!