Ingredients
2 large eggs
1 cup sugar
1 t. (packed) grated orange peel
1 t. vanilla
2 C. all purpose flour
1 t. baking soda
3/4 t. salt
1 cup dried cranberries
2/3 c. hazelnuts (about 3 oz.)
toasted, husked, chopped
1 large egg white, beaten
Additional sugar
Preparation
Preheat over to 350°F. Line baking sheet with parchment. With mixer, beat eggs and sugar until thick, about 3 min. Beat in peel and vanilla. Beat in flour, soda and salt. Stir in cranberries and nuts.
Using floured hands, divide dough into 2 balls. Shape each into 11x2-inch log on lined baking sheet. Flatten each log to 1-inch thickness. Brush with beaten egg white. Sprinkle with additional sugar. Bake until golden and crusty, about 20 min. Reduce heat to 325°F. Cool logs on sheet. Cut on diagonal into 3/4-inch thick slices. Arrange cut sides down on sheet. Bake until bottoms brown, about 7 min. longer. Transfer to rack; cool. (Can be made 5 days ahead. Store airtight.)
