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

2. Toast almonds in the oven for 6–8 minutes until fragrant and set aside.

3. Whisk together flour, baking powder, and salt in a medium bowl.

4. In a large bowl, beat butter and sugar until pale and fluffy.

5. Add eggs one at a time, then mix in vanilla extract.

6. Gradually stir dry ingredients into the wet mixture until a dough forms.

7. Fold in toasted almonds, dried cranberries, and orange zest if using.

8. Divide dough into two logs about 10 inches long and 2 inches wide; place on baking sheet.

9. Bake logs for 25–30 minutes until lightly golden and firm; cool for 10–15 minutes.

10. Slice logs diagonally into ¾-inch pieces with a serrated knife.

11. Arrange slices cut-side up and bake for 8–10 minutes per side until dry and golden.

12. Cool biscotti completely on a wire rack before serving or storing.