Preheat your oven to 325 degrees. Line two baking sheets with parchment paper and set aside.

In your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs, orange zest and orange extract and blend together.

In a medium bowl whisk together the gluten free flour, baking powder, baking soda and sea salt. 

Add the dry mixture to the wet mixture and blend just until mixed together. Add the finely chopped dried cranberries and mix in. 

Break the dough into two halves. Using parchment paper form into logs on each baking sheet. 

Bake at 325 degrees for 25-30 minutes.

Cool completely on the baking sheet. I like to cool overnight. If you don't let them cool enough they may crumble when you try to cut them.

Cut the logs into diagonal slices. Lay the slices out on a baking sheet so they aren't touching each other. 

Bake at 325 degrees for 7-8 minutes. If you want your biscotti to be more crisp you can bake them longer.

Let the biscotti cool.

Using either a double boiler or microwaving for 30 seconds at a time melt the white chocolate chips.

Dip the biscotti into the white chocolate. Use a spoon to coat half the biscotti. Scrape the bottom off on the edge of the bowl and place on a cooling rack.

Before the chocolate has cooled sprinkle with demenara sugar for extra sparkle.