White Chocolate Biscotti Recipe

Preheat oven to 325°F.

Place almonds on a baking sheet and bake for about 8 minutes until golden. Let cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until well combined, about 3 to 5 minutes. Add egg, orange and almond extracts, and orange rind.

Combine all-purpose flour, salt, and baking soda in another bowl. Gradually add to butter mixture.

Add almonds and cranberries. Mix until just combined.

Transfer dough to a lightly floured surface. Knead until smooth and not too sticky.

Shape dough into a 4-inchwide, 1-inch-thick log. Allow dough to stretch to fit the length of a lined baking sheet, about 12 inches.

Bake for 35 to 40 minutes or until golden around the edges. Allow to cool slightly then slice to 1/2-inch thick pieces using a large sharp knife.

Place, cut side down, on a baking sheet and bake for another 15 minutes or until golden brown. Transfer to a wire rack to cool completely.

Dip one side of each cookie in melted white chocolate and let set on a wire rack.

Store in an airtight container in the refrigerator for 1 week.

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