Preheat the oven to 170C/325F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your wet ingredients until combined. Gently fold in the dry ingredients into the wet, until fully incorporated. Fold through your cranberries at the end.
Lightly flour a kitchen surface. Remove the dough from the bowl and form two equal portions. Using your hands, form two rectangular loaves, 1-inch in size.
Place the two loaves on the lined pan and bake for 20 minutes, until golden brown.
Remove the loaves from the oven and let cool for 15 minutes. Reduce the oven heat to 120C/250F.
Slice up the two loaves into 1/2-inch biscotti, and place them on the lined baking sheet. Bake the biscotti for an additional 20 minutes.
Remove from the oven and let cool completely.
* Can use any sliced nuts, like almonds and pecans.TO STORE: Store leftover biscotti at room temperature, in a sealed container, for up to 4 weeks. TO FREEZE: Place the biscotti in a ziplock bag and store it in the freezer for up to 6 months.