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.