Cranberry Walnut Biscotti

In medium mixing bowl, combine flour, baking powder and salt; set aside. In large mixing bowl, combine sugar and eggs. Beat with electric mixer on medium, scraping bowl often for 2 to 3 minutes, or until pale and thick. Add oil, orange juice, and rind, and vanilla; beat 1 to 2 minutes, or until well mixed. Gradually add flour mixture; mix on low speed 1 to 2 minutes, or until well mixed. Stir in walnuts and cranberries.

Turn dough onto a lightly floured surface(dough is soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into two 8 x 2-inch logs. Place 3-inches apart on greased or parchment-covered baking sheet. Flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle lightly with sugar.

Bake in preheated 350°F (175°C) oven for 25 to 30 minutes, or until lightly browned and firm to the touch. Let cool on baking sheet 10 minutes. Reduce oven temperature to 300°F (150°C). With serrated knife, cut logs diagonally into 1/2-inch slices; arrange slices cut-side-down on baking sheet. Bake 10 to 15 minutes, or until golden. Remove to wire rack; let cool completely.