Trail Mix Biscotti              
Source: Kraft Kitchens




3 cups flour
2 tsp. CALUMET Baking Powder
1 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 pkg. (6 oz.) PLANTERS Trail Mix Mixed Nuts & Raisins
1/2 cup dried cranberries



PREHEAT oven to 375°F. Mix flour, baking powder and salt in small bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.

PLACE dough on lightly floured surface. Gradually add the trail mix and cranberries, kneading into dough until well blended after each addition. Divide dough in half. Shape each half into 12x2-inch log; place on greased baking sheet.

BAKE 20 to 25 min. or until lightly browned. Remove from baking sheet to cutting board; cool 15 min. Cut each log diagonally in 1-inch-thick slices, using serrated knife. Place, cut sides down, on baking sheet. Bake an additional 20 min. or until lightly toasted and dry, turning over after 10 min. Remove to wire racks. Store in tightly covered container at room temperature.