Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius.

Meanwhile, line a cookie sheet with parchment paper or grease well.

Sift or whisk together the flour, baking powder, and salt. Keep aside.

With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy.

Add the vanilla and beat until mixed well.

Add the egg and beat until incorporated.

Add the flour mixture and beat until soft dough forms.

Fold in the dried cranberries and chocolate chips at this stage.

Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size.

Bake in the preheated oven for 20-25 minutes until firm to touch.

Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1.5 cm thickness.

Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes. They will be hardened by now.

Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required.