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1
Preheat the oven to 325F.
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2
Combine the dry ingredients (flour through baking soda on the above list) in the bowl of a stand mixer.
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3
Once combined, set aside.
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4
In a separate bowl, whisk together the eggs, egg whites, and almond extract.
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5
Add the egg mixture to the dry ingredients.
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6
Blend until combined.
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7
Next, add the almonds, dried cranberries and the lemon zest.
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8
Combine well and when done, dump it out onto a greased baking tray.
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9
Make a long, rectangular loaf out of the dough.
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10
The loaf could be anywhere from 1/4 to 1/2 thick.
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11
Bake in the preheated oven for 30 minutes and remove from the oven.
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12
Turn the oven down to 300F.
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13
Cut the loaf into strips along the width/short side of the rectangle.
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14
Turn each piece of biscotti onto its side and place it back into the oven for an additional 20 minutes.
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15
Remove and place on a wire cooling rack.
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16
In a microwave safe bowl, add the white chocolate and the oil.
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17
Cook for about 2 minutes at 30 second intervals to melt the chocolate.
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18
It should be pouring consistency.
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19
Drizzle the chocolate over the cooled biscotti.
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20
Allow the chocolate to harden (at room temperature or in the fridge) before serving.
