2 cups flour
1-1/2 tsp baking powder
¼ tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups POST SELECTS Cranberry Almond Crunch Cereal
3 squares white chocolate, chopped
4 squares semi-sweet chocolate, melted
1-1/2 tsp baking powder
¼ tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups POST SELECTS Cranberry Almond Crunch Cereal
3 squares white chocolate, chopped
4 squares semi-sweet chocolate, melted
Preheat oven to 325°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Add cereal and chopped white chocolate to dough; stir until well blended. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
Bake 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 min. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until slightly dried. Remove from baking sheet. Cool on wire racks.
Dip biscotti in melted semi-sweet chocolate. (Or, drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
Dip biscotti in melted semi-sweet chocolate. (Or, drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
