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1
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F.
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2
Line 2 baking sheets with parchment paper.
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3
Sift first 5 ingredients into large bowl.
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4
Whisk eggs and vanilla in medium bowl to blend.
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5
Using electric mixer, beat eggs and melted butter into dry ingredients.
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6
Stir in cranberries and almonds.
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7
Turn dough out onto floured surface.
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8
Using floured hands, divide dough into 3 equal pieces.
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9
Shape each into 8x2x3/4-inch log.
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10
Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
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11
Bake logs 12 minutes.
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12
Reverse position of baking sheets.
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13
Bake logs until firm and dry to touch, about 12 minutes longer.
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14
Remove from oven.
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15
Reduce oven temperature to 325F.
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16
Transfer logs to work surface.
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17
Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices.
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18
Place slices, cut side down, on same baking sheets.
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19
Bake biscotti until dry and slightly darker, about 10 minutes.
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20
Transfer to racks; cool.
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21
If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth.
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22
Remove from over water.
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23
Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each.
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24
Return to same baking sheets.
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25
Chill until chocolate is set, about 20 minutes.
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26
(Can be made 3 days ahead.
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27
Arrange between sheets of waxed paper in airtight containers; store at room temperature.)
