Instructions

1. Preheat the oven to 350 degrees F.
2. Line a heavy large baking sheet with parchment paper.
3. Whisk the flour and baking powder in a medium bowl to blend.
4. Using an electric mixer, beat the sugar, butter, orange zest, and salt together in a large bowl.
5. Beat in the eggs 1 at a time.
6. Add the flour mixture and beat just until combined. Stir in the white chocolate chips and cranberries.
7. Form the dough into two 12-inch long, 3-inch wide logs on the prepared baking sheet. If the dough is very sticky, refrigerate for 10 minutes, or form logs right on the parchment or baking sheets. Rough shaping is fine.
8. Bake for about 40 minutes, until just golden. Cool for 30 minutes.
9. Place the log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.
10. Bake the biscotti a second time for about 15 minutes at 350, until they are pale golden. Transfer the biscotti to a rack and cool completely.
11. Gently melt the chopped white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring and scraping down the sides.
12. Drizzle white chocolate over the biscotti, or dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
13. The biscotti can be stored in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.