Add chopped almond and dried cranberries.

In a medium bowl, whisk together all-purpose flour, baking powder and salt.

Add flour mixture to mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Bake for 25 minutes until lightly golden and the center of the log in almost firm and bounces back when touched.

Let the log cool on the baking sheet for 30 minutes.

Use sharp knife to cut the log into biscotti shape, on the diagonal. Press down with the knife, rather than sawing.

Place the biscotti, cut side up, on the baking sheet.

Bake for 12 - 16 more minutes, until dry. The center of the cookies will be slightly soft and will crisp as they cool.