Preheat the oven to 350 degrees, and position the oven racks in the upper and lower thirds of the oven. Line (2) large rimmed baking sheets with parchment paper and set aside.

In a small bowl, whisk the flour, baking powder, and salt until combined. Set aside.

Place the butter, sugar, and orange zest in a large bowl. Beat on medium speed for 1 minute or until light and fluffy. Add the eggs one at a time on low speed just until incorporated. Beat in the vanilla.

Add the flour mixture and beat on low speed until just combined. Fold in the almonds and cranberries.

Knead the dough together with your hands while still in the bowl until it’s cohesive (it’s not sticky, so this doesn’t take long). Divide in two equal pieces and place on one of the prepared baking sheets. Form into (2) 12″ x 2″ logs and bake on the middle rack for 30-35 minutes, or until golden brown. Reduce the oven temperature to 275 degrees.

Allow the dough to cool for 10 minutes, then place on a cutting board. Using a serrated knife, cut slightly on the bias into 1/2″ thick slices and place cut side down on the prepared baking sheets. Bake at 275 degrees for 30-40 minutes, or until golden brown and crisp. Cool completely on wire racks.

Melt the chocolate in a double boiler or microwave according to package instructions. Dip the biscotti in the chocolate and place on the parchment lined baking sheets until set. Enjoy!