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Gather all of your ingredients, melt the butter, and line a baking tray with parchment paper. Preheat the oven to 350F / 175C.
In a stand mixer bowl, mix 112 grams Plant Based Butter (unsalted), 2 Eggs, 200 grams White Sugar, 240 grams All Purpose Flour, 1 tsp Baking Powder, and ½ tsp Salt until fully combined.
Add in 1 tbsp Orange Zest and 120 grams Dried Cranberries and mix until just combined.
To form the biscotti, empty the dough onto the prepared baking tray and smooth it into a rough rectangle shape. It should be about half an inch thick and approximately four inches wide.
Pop the baking tray in the oven for about 22 to 25 minutes until it's slightly browned on top. Let it cool for 15 minutes, lift the parchment paper and biscotti onto a cutting board then cut the biscotti into half-inch slices.
Pick up the parchment paper and slide everything back onto the baking tray. Flip the slices over and then put the tray back in the oven for 8 minutes until they've browned again.
Flip the slices over again and bake them one more time for another 8 minutes. This last bake is to brown them up a little bit more and give them that nice crunchy exterior. Once they're baked, they will still be slightly soft in the middle and nice and crunchy on the outside.