Crisp, golden biscotti loaded with tart cranberries and crunchy almonds, perfect for coffee or tea.

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3/4 cup sliced almonds (toasted if desired)

3/4 cup dried cranberries

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together flour, baking powder, and salt in a medium bowl.

Beat butter and sugar in a large mixing bowl until light and fluffy.

Add eggs, one at a time, then mix in vanilla and almond extracts.

Gradually add dry ingredients, mixing until just combined.

Fold in almonds and cranberries.

Shape dough into two logs, about 10 inches long and 2 inches wide, on the prepared baking sheet.

Bake for 25–30 minutes, until lightly golden. Cool for 10 minutes.

Reduce oven temperature to 325°F (160°C).

Slice logs diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet.

Bake for another 10–12 minutes per side, until crisp and golden. Cool completely before serving.

Store in an airtight container for up to 2 weeks.

Dip one end in melted white or dark chocolate for extra indulgence.

Use orange zest for a citrus twist.

Can be frozen for up to 3 months.