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1
Preheat oven to 350F.
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2
Line heavy large baking sheet with parchment paper.
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3
Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend.
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4
Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended.
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5
Mix in flour mixture, then dried cranberries.
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6
Divide dough in half.
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7
Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log.
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8
Transfer both logs to prepared baking sheet, spacing evenly.
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9
Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
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10
Bake logs until golden brown (logs will spread), about 35 minutes.
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11
Cool completely on sheet on rack.
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12
Maintain oven temperature.
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13
Transfer logs to work surface.
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14
Discard parchment.
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15
Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices.
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16
Arrange slices, cut side down, on same sheet.
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17
Bake 10 minutes; turn biscotti over.
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18
Bake until just beginning to color, about 5 minutes.
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19
Transfer biscotti to rack.
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20
Stir chocolate in top of double boiler over simmering water until smooth.
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21
Remove from over water.
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22
Using fork, drizzle chocolate over biscotti.
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23
Let stand until chocolate sets, about 30 minutes.
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24
(Can be made 1 week ahead.
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25
Freeze in airtight container.
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26
Thaw at room temperature.)
