Almond, Cranberry and White Chocolate Biscotti

Preheat oven to 350F. Line large baking sheet with parchment paper. Whisk flour, baking powder and salt in a medium bowl. Set aside. Using an electric mixer, beat sugar, eggs, oil and almond extract until well blended. Add flour mixture and beat until smooth. Stir in almonds, cranberries and chopped white chocolate.

Drop dough by heaping tablespoonfuls in two 12-inch long strips on the prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch wide logs, pressing evenly. Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on the sheet 30 minutes. Reduce oven temperature to 325F. Carefully transfer logs to a cutting board. Cut each log crosswise into generous 1/2-inch thick slices. Stand the biscotti upright, spacing about 1/4 inch apart, in 3 rows on the baking sheet lined with parchment paper. Bake until pale golden, about 20 minutes.

Cool completely on the baking sheet. If desired melt white or bittersweet chocolate for dipping or drizzling over the cooled biscotti.