Set your oven to 350°Fand line a baking sheet with parchment paper.
Sift your flour, baking powder, and salt in a bowl to ensure uniformity.
In a giant bowl, cream together butter and sugar until fluffy, then mix in eggs one by one, followed by vanilla and almond extracts.
Slowly merge the dry ingredients with the wet mix, then combine cranberries and almonds.
Form the dough into a log around 12 inches long and 2 inches wide on your prepared sheet.
Cook in the oven for 25 minutes until the log is golden. Allow it to cool for 15 minutes once done.
After cooling, slice the log diagonally into 1/2-inch pieces.
Place the slices cut side down back on the sheet to bake another 14 minutes, flipping halfway through, until crisp.
For added sweetness, drizzle cooled biscotti with melted white chocolate and allow it to set.