3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon orange extract
3/4 cup sugar
2 cups flour
1/8 teaspoon salt
1 1/4 teaspoon baking powder
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/8 cup green maraschino cherries, diced and patted dry.
Pre-heat oven to 305°F.
In a small bowl, beat eggs, vanilla and orange extract together. Set aside.
In a mixing bowl, combine the flour, sugar, salt and baking powder until well blended. Slowly add egg mixture and stir until it forms a dough.
Mix in chocolate chips, and cranberries. Finally add cherries and mix until blended.
Form dough with floured hands into a 10 inch long loaf and place on a cookie sheet lined with lightly greased parchment paper.
Bake for 30-40 minutes or until dough is firm.
Remove from oven and let cool 10-15 minutes.
Transfer to a cutting board and slice diagonally to get 22-24 biscotti. Arrange Biscotti on a cookie sheet, standing up and return to oven for 15-20 minutes. Allow cookies to cool.
Can be stored in airtight container for up to two weeks (if they last that long).