Preparation

• Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar, granulated sugar, and orange zest. Massage the orange zest into the sugar if desired. Then add in the softened butter and beat until combined and smooth.
• Add in the eggs, orange extract, and almond extract and beat until just combined.
• Add in the flour, baking powder, and salt and mix until fully incorporated. The dough should be slightly sticky.
• Gently fold in the dried cranberries and chopped pecans. Scoop half the dough onto one side of the baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick. Repeat with the other half of the dough.
• Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes.
• Preheat the oven to 350°F.
• Bake at 350°F for 20 to 30 minutes, until the top and edges are fully set. Remove from the oven and let cool for 25 to 30 minutes.
• Reduce the oven temperature to 325°F.
• Carefully transfer the logs to a cutting board and lightly spritz with room-temperature water. Wait about 5 minutes before slicing biscotti ½ inch wide.
• Return the biscotti slices to the baking sheet, standing them up with ½ inch in between them. Bake for another 25 to 30 minutes until dry and golden.
• Remove from the oven and transfer to a wire rack to cool to room temperature.
• In a microwave safe bowl, melt the white chocolate until smooth and let cool slightly.
• Transfer to a piping bag and drizzle over the biscotti. Sprinkle with extra orange zest if desired. Let the chocolate harden before storing.
• Serve the biscotti with your favorite latte or tea!