Cranberry White Chocolate Biscotti

Preheat oven to 350 F. Cover a cookie sheet with parchment paper.

In the bowl of a mixer, cream together the butter and sugar until fluffy. Add the salt, baking powder and almond extract, and mix on high until combined. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat on high for 3 minutes until the mixture is light yellow.

Stir in the flour on low until most but not all of the flour has been worked into the dough. Fold in the chopped cranberries and pecans, and stir until a soft dough forms.

Form the dough into a ball and place on the parchment-paper-lined cookie sheet. Roll the dough into a log 35-cm long and 8-cm wide. Bake at 350 F for 20 to 25 minutes, until the log is slightly golden around the edges. Remove from the pan and cool on a wire rack for 20 minutes.

Lower the oven temperature to 325 F. Use a pastry brush to lightly spread the 2 tsp of milk over the top and sides of the log. Let the milk soak in for five minutes, then transfer the log to a cutting board. Use a sharp bread knife to cut the log at an angle into 2-cm thick slices. Place the biscotti upright on the cookie sheet with 3-cm between each one. Bake at 325 F for 20 to 25 minutes, or until the sides of the biscotti are dry and the crust is golden brown. Transfer to a wire rack to cool completely.

Once the biscotti has cooled, melt the white chocolate chips in a heat-proof bowl in the microwave. Stir until smooth. Place the biscotti on parchment paper and use a spoon to drizzle the melted chocolate. Allow the chocolate to set before serving.

Store in a tin or cookie jar at room temperature for up to a month. Biscotti also freeze beautifully – just place in a freezer bag in a single layer. Allow to come to room temperature before serving.