Preheat oven to 350°F/180°C.

Spread almonds onto a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.

Leave the oven on. Line a large baking sheet or two smaller baking sheets with non-stick parchment paper.

Pour the granulated sugar into a large mixing bowl and finely grate the orange zest into the bowl and onto the sugar. With your fingertips or the back of a spoon, rub the orange zest into the sugar. The sugar will become an orangy color.

Add the flour, baking powder and salt and whisk to combine.

Make a well in the center of the dry ingredients.

Break the eggs into the well and the melted, cooled butter.

Use a fork to whisk together the wet ingredients slowly incorporating part of the dry ingredients.

Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.

As the mixture starts to come together, add the roasted and cooled almonds and the dried sweetened cranberries.

Turn out onto a lightly floured surface and knead very lightly to form a ball.

The mixture can be sticky and may be refrigerated for 30 minutes to make the dough easier to handle. Otherwise, you can go right onto the next step.

Divide the dough into three equal portions.

Roll each portion into a 12inch/30cm log. Place logs onto a lined baking sheet and, this is optional, using a wet hand, smooth the surface of the dough.

Bake for 25-30 minutes until browned and firm.

Removed from the oven and cool on baking sheets for 10 minutes.

Reduce the oven to 300°F/150°C.

While still warm, cut each log into 20 slices.

Return the biscotti cut side up to the baking sheets and bake in the oven for 10-15 minutes until beginning to dry. The biscotti will become more crisp as they cool.

Cool completely on a wire rack.