Almond Cranberry Biscotti

Preheat the oven to 325F. Combine the dry ingredients (flour through baking soda on the above list) in the bowl of a stand mixer. Once combined, set aside.

In a separate bowl, whisk together the eggs, egg whites, and almond extract. Add the egg mixture to the dry ingredients. Blend until combined.

Next, add the almonds, dried cranberries and the lemon zest. Combine well and when done, dump it out onto a greased baking tray.

Make a long, rectangular loaf out of the dough. The loaf could be anywhere from 1/4 ” to 1/2″ thick.

Bake in the preheated oven for 30 minutes and remove from the oven. Turn the oven down to 300F.

Cut the loaf into strips along the width/short side of the rectangle. Turn each piece of biscotti onto its side and place it back into the oven for an additional 20 minutes. Remove and place on a wire cooling rack.

In a microwave safe bowl, add the white chocolate and the oil. Cook for about 2 minutes at 30 second intervals to melt the chocolate. It should be pouring consistency. Drizzle the chocolate over the cooled biscotti. Allow the chocolate to harden (at room temperature or in the fridge) before serving.