Orange Cranberry Biscotti

Preheat oven to 375ºF. Line a baking sheet with parchment paper.

In a medium bowl, cream together oil and sugar. Beat in the orange extract and eggs.

In a separate bowl, combine the flour, salt, and baking powder. Slowly add the flour mixture to the egg mixture. Mix just until dough forms. Stir in the cranberries.

Shape the dough into two 12×2 inch logs on the prepare baking sheet. Press down to about ½ inch thick. Bake for 25–30 minutes or until lightly golden brown. Allow the logs to cool enough to touch.

Slice into ½-inch diagonal slices. Lay each slice cut side down. Return to the oven for 10 minutes longer or until lightly toasted on each side. Cool completely on a wire rack.

For the drizzle:
Combine oil and white chocolate in a microwave safe bowl. Heat for 45 seconds. Stir until chocolate is completely melted. If needed, heat longer in 10-second intervals. Use a spoon to drizzle the white chocolate over the biscotti slices.