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1
Set oven to 350 degrees.
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2
Line a baking sheet with parchment paper.
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3
In a bowl whisk together flour with baking powder and salt.
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4
Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
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5
Add in the flour mixture, then the cranberries and almonds; mix well to combine.
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6
Divide the dough in half.
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7
With floured hands shape the dough in about 9 x 2-inch logs.
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8
Transfer the logs to prepared baking sheet, spacing evenly.
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9
In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
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10
Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
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11
Cool completely in the baking pan (leave the oven heat on to 350 degrees).
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12
Transfer the logs to a work surface.
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13
Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
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14
Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
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15
Arrange the sliced biscotti cut side down on the same baking sheet.
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16
Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
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17
Transfer biscotti to a rack to cool.
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18
For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
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19
Remove from over the water.
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20
Using a fork, drizzle chocolate over biscotti.
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21
Let stand until chocolate sets (about 30 minutes).
