Cranberry Biscotti

I don't personally care for Biscotti... but I figured that other people might like this... it's another recipe from the TOH Cookie Swap. Here's the recipe that Corinne sent. They're yummy and will go fast in my house. Cranberry Biscotti 1 (15.6 oz) pkg. Pillsbury Cranberry Quick Bread and Muffin Mix 1/2 cup butter, melted 2 eggs, slightly beaten 1/2 cup white vanilla chips 2 to 5 tbsps. all purpose flour 1/2 cup white vanilla chips, melted 1. Heat oven to 350. Spray large cookie sheet with non stick cooking spray or line baking sheet with silicone baking mat. In a large bowl, combine quick bread mix, butter and eggs/ stir 50 to 75 strokes until mix is mositened. (Dough wil be sticky.) Stir in 1/2 cup vanilla chips. 2. Sprinkle work surface with 1-2 tbsp of flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on cookie sheet. Form each half inot 9x3 inch loaf, placing 4 inches apart. Flatten tops slightly. 3. Bake for 23 to 30 minutes or until lightly brown. Remove from oven. Cool 15 minutes. 4. On cutting board, cut each loaf into 3/4 inch slices. Place slices upright and 1 inch apart on same cookie sheet. 5 Return to oven; bake an additional 12-18 minutes or until goen brown. Remove from oven. Cool 10 minutes. Drizzle with melted vanilla chips. Serve warm or cool. Makes 24 cookies.