2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup dried cranberries
1/2 cup slivered almonds
Directions
1. adjust oven rack to middle position and heat oven to 350 degrees. line a baking sheet with parchment paper. whisk flour, baking powder and salt in a medium bowl.
2. in a large bowl, beat butter and sugar together using an electric mixer on medium speed until light and fluffy. beat in eggs, one at a time, then the vanilla until combined.
3. reduce mixer speed to low and slowly mix in the flour mixture until combined. mix in the chocolate chips, almonds, and cranberries until just incorporated.
4. press dough into two 13 by 2-inch loaves on the baking sheet, spaced about 3 inches apart. bake loaves until golden and just beginning to crack on top, about 35 minutes.
5. let loaves cool on the baking sheet for 10 minutes. lower oven temperature to 325 degrees.
6.transfer loaves to a cutting board and slice each on the diagonal into 1/2 inch-thick slices with a serrated knife. lay the slices about 1/2 inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through baking. transfer the biscotti to a wire rack and let cool completely before serving, about 1 hour.
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