Cranberry Orange Biscotti

2 1/4 c. flour
1 1/2 tsp. baking powder
pinch salt
1/2 c. unsalted butter
1/2 c. light brown sugar
2 eggs
1 tsp. vanilla
1/2 c. dried cranberries
2 Tbsp. grated orange rind
2 Tbsp. cocoa powder
2 ounces white chocolate melted with 1 tsp. vegetable oil

Heat oven to 375 degrees. Grease large baking sheet.

Mix flour, baking powder, and salt in bowl. Beat butter, and sugar in a second bowl, until creamy, about 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind.

Gather mixture into a ball and divide in half.

Knead cocoa into half the dough. Using floured hands, roll each portion into a 14 inch log. Place on prepared sheet. Press dough slightly to flatten so each log is 2 inches wide.

Bake in 375 degree oven 25 minutes, or until lightly browned. Remove to wire rack to cool.

Lower oven to 325 degrees. Cut loaves into 3/4 inch thick slices. Place, cut side down, on cookie sheet. Bake 10 minutes. Turn over, bake 10 more minutes.

Cool on rack. Drizzle with chocolate.