2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper.
Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in
medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs
and almond extract in large bowl until well blended. Mix in flour mixture,
then dried cranberries. Divide dough in half. Using floured hands, shape each
piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to
prepared baking sheet, spacing evenly. Whisk egg white in small bowl until
foamy; brush egg white glaze on top and sides of each log.

Bake logs until golden brown (logs will spread), about 35 minutes. Cool
completely on sheet on rack. Maintain oven temperature. Transfer logs to work
surface. Discard parchment. Using serrated knife, cut logs on diagonal into
1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10
minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes.
Transfer biscotti to rack.

Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water.
Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be
made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

Makes about 28.