Cranberry Hazelnut Biscotti

Heat oven to 350°F (175°C).

Combine 2 cups flour, hazelnuts, baking powder, baking soda and salt in medium bowl; set aside.

Combine 3/4 cup sugar and eggs in large mixer bowl. Beat at medium speed until thick and lemon-colored (2 to 3 minutes). Add vegetable oil, orange juice, orange peel and vanilla. Beat until well mixed (1 to 2 minutes). Reduce speed to low. Beat, gradually adding flour mixture, until well mixed (1 to 2 minutes). Stir in dried cranberries by hand.

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 on greased cookie sheet; flatten tops slightly. Combine egg white and water in small bowl; brush over top of biscotti. Sprinkle with sugar. Bake for 23 to 30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet, 15 minutes.

Reduce oven temperature to 300°F (150°C).Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices, cut-side down, on cookie sheets. Bake for 16 to 20 minutes, turning once, or until golden brown. Place on cooling racks; cool completely.