Preheat the oven to 350°F (175°C). Lightly grease and flour a baking sheet. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs, melted butter, vanilla extract, almond extract, and orange zest until smooth.

Slowly add the wet mixture into the dry mixture, stirring just until combined. Use a spatula to gently bring everything together without overmixing.

Fold in the cranberries, apricots, walnuts, hazelnuts, and dates.

Shape the dough into a log about 12 inches long and 3 inches wide. Place the log on the prepared baking sheet.

Bake for 25–30 minutes, or until lightly golden. Remove from the oven and let it cool for 10 minutes. Lower the oven temperature to 300°F (150°C).

Using a serrated knife, cut the log into ½-inch-thick slices. Arrange the slices cut-side down on the baking sheet.

Bake for another 15–20 minutes, flipping halfway through, until the biscotti are crisp and golden.

Once cooled completely, melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. Dip one end of each biscotti into the melted chocolate and place on parchment paper to set.

Allow the chocolate to harden before serving or storing.