Ingredients

1/2 cup sugar
1/2 cup brown sugar
1/4 cup margarine or butter, softened
2 teaspoons grated orange peel
3 eggs
3 cups all purpose flour
3 teaspoons baking powder
3/4 cup dried cranberries, chopped
3/4 cup chopped almonds

ORANGE GLAZE:
1 cup powdered sugar
1/2 teaspoon grated orange peel
4 teaspoons milk

ORANGE BUTTER:
1/2 cup 1 stick unsalted butter, softened
2 tablespoons orange marmalade
1 tablespoon powdered sugar
grated zest of 1/2 an orange

Directions

Spray one large or 2 medium baking sheets with a nonstick cooking spray. In a large bowl, combine sugar, brown sugar, margarine or butter. Beat until well blended. Add orange peel and eggs, beat well. Add flour and baking powder; mix well. Stir in cranberries and almonds.

Shape dough into 3 balls. May need to flour hands and work surface for better handling. Make each ball into a roll approximately 7 inches long. Place on cookie sheets, a few inches apart. Flatten each to form a 3/4 inch thick rectangle, approximately 3 inches wide and 7 inches long.

Bake at 350° for 20-25 minutes or until rectangles are light golden brown and centers are firm to the touch. When done, transfer to wire racks to cool for 5 minutes.

When cooled, set each on a cutting board and with a serrated knife, cut each rectangle into 1/2 inch slices. Place back on cookie sheet. Bake at 350° for 5-8 minutes or until top surface is slightly dry. Turn cookies over and bake another 5-8 minutes. Remove from cookie sheets, cool completely on wire racks. Serve with orange glaze or orange butter.

ORANGE GLAZE: In a small bowl, whisk together all of the glaze ingredients. Add enough milk to reach desired consistency. Drizzle over cookies. Allow to sit until glaze is set. Store tightly covered.

ORANGE BUTTER: Beat butter with hand mixer or food processor. Add marmalade, sugar and zest. Beat until blended. Put in serving bowl and serve along side of biscotti. Can be made ahead and refrigerated for up to two days.