Chocolate-Dipped Cranberry-Pecan Biscotti

Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the egg and vanilla until well combined.

Sift together the flour, baking powder, and salt; add the dry ingredients to the creamed mixture and mix until just blended.

Stir in the chopped dried cranberries and chopped pecans.

Drop the dough by rounded teaspoons onto ungreased baking sheets, spacing about 1–2 inches apart.

Bake for about 12–14 minutes or until the edges are lightly browned.

Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Melt the semisweet chocolate (use a microwave in short 15–30 second bursts, stirring between bursts, or melt gently over a double boiler) until smooth.

When the cookies are completely cool, dip half of each cookie into the melted chocolate; if desired, sprinkle with additional chopped pecans while the chocolate is still wet.

Let the chocolate set on waxed paper or a cooling rack before storing or serving.