Cranberry Spice Biscotti with White Chocolate

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

Place cranberries and ginger in a food processor. Process until finely chopped.

In medium bowl, combine flour, baking powder, coriander, cardamom and salt. Beat sugar, butter and lemon peel on medium until light and fluffy.

Add eggs, lemon juice, corn syrup and vanilla. Beat until blended. Mixture may look curdled.

Gradually beat in half of flour mixture until well blended. Beat in remaining flour. Stir in cranberry mixture until evenly distributed.

Divide dough in half. Roll half of dough into a 15 x 1 3/4 inch log. Place on baking sheet. Repeat with remaining half of dough, arranging logs as far apart as possible on baking sheet. Press logs down to 3/4 inch thickness.

Bake for 30-35 minutes until well browned and slightly cracked. Place parchment paper and logs on racks and cool for 20-30 minutes.

Keep oven on at 350 degrees F. Line 2 baking sheets with parchment paper.

Transfer logs to cutting board. With s serrated knife, cut diagonally into scant 1/2 inch thick slices. Lay slices cut side down on baking sheets. Return to oven and bake for 16 minutes until lightly browned, turning once. Remove to cool on racks.

For Glaze: Line baking sheets with foil.

Melt chocolate and shortening until almost melted. Stir until completely melted. Dip top edge of each cookie in chocolate.

Place on baking sheets. Let stand for 10-20 minutes until chocolate is set.