2 cups all-purpose flour
1/3 cup (2 ounces) hazelnuts or filberts, toasted, skins removed, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons freshly grated orange zest
1 1/2 teaspoons vanilla
2/3 cup (3 ounces) sweetened dried cranberries, finely chopped
1 to 2 teaspoons all-purpose flour
1 tablespoon water
Heat oven to 350°F.
Combine 2 cups flour, hazelnuts, baking powder, baking soda and salt in bowl; set aside.
Combine 3/4 cup sugar and eggs in another bowl. Beat at medium speed until thick and lemon-colored. Add vegetable oil, orange juice, orange zest and vanilla. Beat until well mixed. Beat at low speed, gradually adding flour mixture, until well mixed. Stir in dried cranberries.
Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle lightly with 1 to 2 teaspoons flour; knead flour into dough. Shape into 2 (8x2-inch) logs with floured hands. Place 3 to 4 inches apart onto greased cookie sheet; flatten tops slightly.
Whisk egg white and water together in bowl; brush over top of biscotti. Sprinkle with sugar. Bake 23-30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet 15 minutes.
Reduce oven temperature to 300°F.
Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices on cookie sheets, cut-side down. Bake 16-20 minutes, turning once, or until golden brown. Place onto cooling racks; cool completely.
To toast hazelnuts, spread evenly in shallow baking pan. Bake at 350°F, stirring once, 12-15 minutes. Cool slightly. Rub hazelnuts to remove outer skins. Cool completely.