Preheat oven to 350 degrees.

In large mixing bowl, beat butter and 3/4 cup sugar until combined.

Add in eggs and vanilla extract. Beat in zest of one orange.

Slow add flour and baking powder.

Fold in dried cranberries.

On a parchment paper lined baking sheet, shape dough into a 12 inch by 4 inch log, patting evenly.

Bake for 25-30 minutes. Remove from oven and cool for 15 minutes.

Slice biscotti into 3/4 inch slices with a sharp serrated knife.

Arrange upright on baking sheet and return to oven. Bake an additional 20 minutes.

Remove and cool completely.

In small bowl mix zest of one orange with remaining 1 tbsp of coarse sugar (or granulated). This will bring out the flavors of the orange zest throughout the sugar.

Drizzle white chocolate on cooled biscotti and immediately sprinkle with orange sugar.

Allow to set (about 15 minutes). Store in air tight container or ziploc bag.