Preheat oven to 350°F and line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 1 minute.
4 tablespoons unsalted butter, ½ cup granulated sugar
Add the eggs and vanilla (and almond extract, if using) and mix until well combined. Make sure to scrape the sides of the bowl a few times so everything gets well mixed.
2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
Add the flour, almond flour, and baking powder and mix just until no large lumps remain-- make sure not to overmix!
1¼ cups all purpose flour, ¼ cup almond flour, 1 teaspoon baking powder
Add the orange zest and cranberries and gently fold them into the batter.
1 teaspoon orange zest, 1 cup dried cranberries
Transfer the batter to the baking sheet and pat it into an oval that is about 14 inches long, 3 inches wide, and ½-inch thick. It helps to wet your hands-- this is a sticky batter!
Bake the biscotti for 20-22 minutes, or until it is golden brown around the edges.
Remove the biscotti from the oven and allow it to cool for 10 minutes.
Slice the biscotti into ½-inch slices and place them cut side up on the sheet pan. Bake for an additional 15-18 minutes, or until the biscotti are dry and golden brown.
Allow the biscotti to cool fully before transferring them to an airtight container.