It turned out great!
Here is the recipe:
Cranberry Orange Biscotti
3 Cups AP flour (plus a little extra for dusting)
1 Cup Sugar
2 tsp baking powder
1/2 tsp salt
Fresh zest from two large oranges (at least 2 tbsp)
3 large whole eggs, plus one yolk
1/4 Extra virgin olive oil
3/4 dried cranberries
1/2 cup nut of your choice (walnuts, pecans, pistachios) optional
Preheat oven to 350 degrees.
Whisk flour, zest, sugar, salt, baking powder in a bowl.
In a separate bowl (or stand mixer), whisk eggs, yolk and olive oil.
On low mix the dry ingredients into the wet until combined. Do not over mix.
Transfer dough to a lightly floured work surface. Divide into two.
Shape each half into a log. It should end up about 10 inches long, 2 1/2 inches wide and 1 1/2 inches high, it should be kind of flatish on top. Put on a parchment lined baking sheet with a little space in between each log.
Bake 30-35 minutes, turning halfway through, until firm to the touch. Once done, cool on a rack 15-20 minutes.
Reduce the oven heat to 325 degrees.
Slice the bread, on an angle, in to 1/2 inch wide slices. Arrange on your parchment lined tray, sliced side down.
Bake again for 40-45 minutes until firm when pressed in the center and golden around the edges.
Then enjoy!! They went fast over here, this was while I was trying to take photos... No seriously I got the picture above taken, and while I was trying to take a second one just to be sure...