Combine dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.

Prepare wet ingredients: In a larger bowl, beat the sugar, melted butter, eggs, and vanilla extract until smooth and well combined.

Bring it all together: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Gently fold in the dried cranberries and white chocolate chips for those bursts of flavor in every bite.

Divide and shape: Lightly flour your work surface and divide the dough into two equal portions. Shape each portion into a log about 10 inches long and 2 inches wide.

Transfer to baking sheet: Place the logs on a parchment-lined baking sheet, leaving ample space between them for spreading as they bake.

First bake: Preheat your oven to 350°F (175°C). Bake the logs for 25–30 minutes or until they’re lightly golden and firm to the touch.

Cool slightly: Allow the baked logs to cool for about 10 minutes. This makes slicing much easier and reduces crumbling.

Cut into slices: Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.

Bake again: Lay the slices cut-side down on the baking sheet. Bake for 8–10 minutes, flip them over, and bake for another 8–10 minutes until crisp and golden.

Cool completely: Transfer the biscotti to a wire rack and let them cool entirely. This helps them achieve their signature crunch.

Optional touch: For extra flair, drizzle melted white chocolate over the cooled biscotti or dip one end for a stunning finish.