This is a clementine infused biscotti, dotted with fresh cranberries. Once baked and cut into sticks, it is then dipped in fresh orange juice and then pressed in fine sugar, and then baked once again. The result is a red-hued sweet side of an otherwise crunchy treat. A lovely, seasonal biscotti that is easy as pie and pretty as a picture. You can add sliced almonds to it but frankly, it does not need it. I use florist's cellophane paper (it is thicker and better) to wrap up a few of these biscotti's together, tie with a bow and place in a gift bag.