Cranberry Pistachio Chocolate Chip Biscotti

425 ml. all-purpose flour
10 ml. baking powder
250 ml. total mixture of pistachios, dried cranberries, chocolate chips
2 eggs
175 ml. granulated sugar
75 ml. butter, melted
10 ml. vanilla
grated rind of 1 fresh orange
1 egg white, lightly beaten

In large bowl, combine flour and baking powder; stir in nut/cranberry/chips mixture.  Whisk together eggs, sugar, butter, vanilla, orange rind; stir into flour mixture until soft, sticky dough forms.

Transfer dough onto a lightly floured work surface; with hands form into smooth log, cut in half; roll each into 30 cm. long log. Transfer to ungreased baking sheet.

Brush tops with egg white; bake at 350 F. for 20 minutes.  Remove from oven and let cool on sheet on rack for 5 minutes.

Transfer each log onto a cutting board, and with a sharp knife, cut diagonally into 2cm. thick slices.  Stand cookies upright on baking sheet;  bake for an additional 20 - 25 minutes or until golden.  Remove biscotti to rack and let cool.  (Biscotti can be stored in airtight container for up to 2 weeks) Makes about 24 cookies.