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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Premium orange liqueur — margarita, sidecar, cosmopolitan
Orange-bitter Italian aperitif — Aperol spritz, world's most popular cocktail
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Premium orange liqueur — margarita, sidecar, cosmopolitan
Orange-bitter Italian aperitif — Aperol spritz, world's most popular cocktail
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Preheat oven to 350°F. In large mixing bowl, beat butter and granulated sugar until combined. Add in eggs and vanilla extract. Beat in zest of 1 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. Arrange upright on baking sheet and return to oven. Bake an additional 20 minutes. Remove and cool completely. In small bowl mix zest of remaining orange with coarse sugar. Drizzle white chocolate on cooled biscotti and immediately sprinkle with orange sugar. Allow to set (about 15 minutes). Store in an airtight container or Ziploc bag. Enjoy!