Preheat oven to 350 degrees and line a baking sheet with parchment paper
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar together until creamy.
Add the eggs, vanilla extract and almond extract; mix until combine,
Add the flour mixture to the butter/sugar mixture and mix on low speed until combined.
Stir in the dried cranberries and chopped almonds, by hand.
Divide the dough in half and shape each half into a ball; then flatten each ball into a log about 8-inches long and 3/4 thick.
Place the logs on the prepared baking sheet and bake for 20-25 minutes, until lightly golden brown.
Remove from oven and let the logs cool on the baking sheet for 30 minutes. Leave the oven on.
Use a sharp knife to cut the logs into slices, about one inch thick.
Place the biscotti, cut side up, on the baking sheet and bake for 12-16 more minutes, until dry. Turning halfway through the time.
Remove from oven, let biscotti cool on wire rack. They will crispen up but the insides will be soft.
Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.