Cranberry White Chocolate Almond Biscotti

This is an awesome biscotti recipe that I've made several times and always vary the ingredients to whatever dried fruits and nuts I happen to have in the pantry - dried cherries, apricots, dates, pecans, walnuts.  These biscotti make the perfect accompaniment to a hot cup of tea or coffee in the morning.  They also keep well in a sealed container for at least two weeks... maybe longer, if you can keep from eating them all faster:P.

Cranberry White Chocolate Almond Biscotti
Adapted from The Food Network - Anne Burrell

Ingredients
    1 stick butter (8 Tbsps) at room temperature
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    2 cups flour
    1 teaspoon baking powder
    1 pinch salt
    1 lemon zested (optional)
    1/2 cup slivered blanched almonds
    3/4 cup dried cranberries
    1/2 cup white chocolate chips
    2 tablespoons turbinado sugar (optional)
    1 additional egg white for glazing

Preheat the oven to 300 degrees F.
In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs one at a time. Add the vanilla.

Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cranberries.

Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.

Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 15 minutes. This will harden the biscotti. Cool completely on a rack.

Optional last step: Drizzle or dip with melted white chocolate and let cool.