Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.

In a large bowl, sift together the flour, baking powder, and salt.

In a seperate, medium bowl, beat together the eggs and sugar at medium speed until pale and creamy, about 3 minutes. Beat in the butter and extract.

Pour the wet ingredients into the bowl with the flour and add in the cranberries and almonds. Stir until thoroughly combined.

Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet. Bake for 30 minutes, or until golden. Once out of the oven, let cool until the biscotti loafs are almost completely cooled.

Once cool, using a serrated knife slice the biscotti into even slices that are about 2/3 of an inch wide going diagonally.

Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp.

Let cool completely. When the biscotti is mostly cooled, melt your chocolate and pour it into a baggie/ pipping bag.

Pipe the chocolate over the biscotti drizzling it back and forth across the biscotti. Put the tray full of biscotti in the fridge to let the chocolate set.

ENJOY!!