Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

In the bowl of a stand mixer, combine the butter and sugar.

Next, add the vanilla, orange zest and eggs. Mix until well combined.

To the mixture, add the flour, baking powder, ginger and dried cranberries. Mix until a wet dough forms.

Separate the dough into two equal sized portions. Form each into a log and place on the cookie sheet.

Bake at 350°F for 30 minutes. The biscotti will expand while baking.

Allow the biscotti to cool completely on the pan. Once cool, use a serrated bread knife to cut the biscotti into sections on an angle.

Arrange the cut biscotti onto a cookie sheet and bake at 350°F for an additional 20 minutes, flipping the biscotti halfway through.

Once cool, melt the white chocolate chips in the microwave and then drizzle onto the biscotti. Enjoy!