Cranberry-Chocolate Chip Biscotti

Preheat oven to 375°F. Beat butter with an electric mixer on medium speed 30 seconds. Add sugar, baking powder, baking soda, and beat until combined. Beat in eggs. Reduce to medium-low speed, gradually add flour and beat until the texture resembles coarse meal. With a spoon, stir in cranberries and chocolate chips.

Shape dough into two 9X2-inch rolls. (It will be a bit dry.) Place rolls on an ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool on baking sheet 1 hour.

Reduce oven temperature to 325°F. Slice each roll crosswise at a 40 to 45-degree angle into 1/2-inch slices. Place slices, cut side down, on cookie sheet. Bake 8 minutes, turn and bake 8 minutes more or until crisp and light brown. Transfer to a wire rack and let cool.