cranberry white chocolate biscotti

After my first success with biscotti, I decided to research a few more recipes. This recipe is from Cooking Light or Southern Living (they have a combined database of recipes online). Following the advice of previous visitors who left comments, I modified the ingredient list and the procedure, making it more similar to the procedure for the double chocolate biscotti.

CRANBERRY WHITE CHOCOLATE BISCOTTI (makes 3 dozen)

2 ¾ cups all-purpose flour
1 cup sugar
½ cup dried cranberries
1/3 cup white chocolate chips or chunks
2 tsp baking powder
1/8 tsp salt
1 Tbsp vegetable oil
2 tsp vanilla extract
3 large eggs
Cooking spray

COMBINE flour, sugar, cranberries, white chocolate, baking powder, and salt in a medium bowl. Combine oil, vanilla, and eggs in a large bowl. Add flour mixture to egg mixture; stir with a fork or spoon until well blended.

DIVIDE dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1 inch thickness.

BAKE at 350°F for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (½ inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.