1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl cream softened butter and sugar until light and fluffy.

3. Beat in eggs one at a time, then stir in vanilla extract, almond extract if using, and sourdough discard.

4. In a separate bowl whisk together flour, baking powder, and salt.

5. Gradually fold dry ingredients into wet mixture until a soft dough forms.

6. Gently stir in sliced almonds and dried cranberries.

7. Divide dough in half and shape each into a 10 to 12 inch long, 2 to 3 inch wide log on the prepared baking sheet.

8. Bake logs for 25 to 30 minutes until lightly golden and firm to the touch, then cool for 10 to 15 minutes.

9. Reduce oven temperature to 300°F (150°C) and slice cooled logs diagonally into 1/2 inch thick slices.

10. Arrange slices cut-side down on the baking sheet and bake for 12 to 15 minutes per side until crisp and golden.

11. Transfer biscotti to a wire rack to cool completely before serving or storing.