White Chocolate Cranberry Pecan Biscotti

Steps

1. 1

   Begin by preheating the oven to 350*.

2. 2

   Next combine the sugar, flour, baking powder, salt, butter, olive oil, vanilla, and eggs. Mix this well.

3. 3

   Then, fold in the cranberries.

4. 4

   At this point on a greased baking dish, I make 2 logs out of the dough. These can be about 8" long x 4" wide, or the size you prefer. I also flatten them down a bit; however, they do not rise much so be sure and keep that in mind.

5. 5

   Bake these for 30 minutes, until the dough sets.

6. 6

   Remove from oven and using knife, cut diagonally. At this point, you simply want to make the impression. You do not need to separate them entirely, but this makes it easier to cut them when they are completely done.

7. 7

   Once you have done this, place back in the oven at 275* for 20 minutes.

8. 8

   Let them cool and use a knife to separate them.

9. 9

   If you have not already, toast the pecans with a butter in a small skillet on medium heat. This takes just about 2-3 minutes.

10. 10

    Warm up the almond bark per the instructions, then dip each biscotti in the bark and coat with the toasted pecans. Place them on parchment paper or wax paper until they are cooled and hardened.