Cranberry Orange Biscotti

     1/4 + 2/3 c sugar, divided

     2 tbsp + 1 tsp orange juice, divided

     6 tbsp butter, softened

     zest of 1 orange

     2 eggs

     1/2 tsp almond extract

     1/2 tsp vanilla extract

     2 c flour

     1 tsp baking powder

     1/2 c dried cranberries, chopped

     1/2 c marcona almonds, chopped fine

Preheat oven to 375 degrees.  In a small bowl, combine 1/4 c sugar and 1 tsp orange juice.  Mixture will be rather dry.  Set aside.  Grease 2 biscotti pans or line a flat cookie sheet with parchment paper.  Cream butter and remaining 2/3 c sugar.  Add 2 tbsp orange juice, zest, eggs, almond extract, and vanilla extract.  Stir in flour and baking powder.  Add cranberries and nuts.  Shape dough into 2 2" wide rectangles in/on prepared pan(s).  Using half of sugar/orange juice mixture for each loaf, pat onto top of each rectangle, taking care not to spill any on baking sheet.  Bake 20 minutes.  Let cool 5 minutes.  Using a serrated knife, slice 1/2" on the diagonal.  Place on a cut side and bake at 300 degrees for 15 minutes.  Flip over to other side and bake an additional 15 minutes.  Cool completely on a wire rack.