Cranberry Almond Biscotti

1/4 c. butter, softened
3/4 c. sugar
zest of one orange
1/4 t. vanilla
1/4 t. almond extract
2 eggs
1 egg white
2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1/3 c. white chocolate chips, chopped
1/2 c. Craisins, chopped
1 c. almonds, chopped

Frosting: 1 1/2 c. powdered sugar
2 T. milk
1/4 t. almond extract.

Cream together the butter, sugar, zest, vanilla and almond extract until light and fluffy. Mix in the eggs one at a time, beating well after each. Sift the flour, baking powder and salt. Gradually add it to creamed mixture until well blended. Stir in chips, craisins and almonds.

Cover and chill at least 30 minutes. Preheat oven to 325 and grease a cookie sheet. With wet hands, split dough into three parts and form each piece into a log about 10 inches long. Place on the cookie sheet and flatten slightly. Bake 30 minutes.

Cool on the pan for 5 minutes, then carefully move to a cutting board and cut into 1 inch thick slices at a slight diagonal. Arrange slices cut side down on the cookie sheet and bake 8 minutes.

Cool on wire racks. Drizzle with frosting when cooled. Makes about 24.