Line a baking sheet with parchment and preheat oven to 350 F.
In a large bowl, cream together butter and sugar.
Mix in eggs, one at a time, until well-combined.
Mix in vanilla extract until homogenous. Add additional vanilla to taste.
In a separate bowl, stir together dry ingredients: flour, baking powder, and salt.
Incorporate dry ingredients into wet mixture, about a quarter cup at a time. Mix until homogenous with a wooden spoon.
Stir in cranberries and almonds to taste.
With floured hands, transfer one half of the dough to baking sheet, coaxing into a large rectangle shape. This should not be taller than one inch, but length and width depend on preference of biscotti shape. Create identical shape with other half of dough beside it on the baking sheet, leaving one inch of space between both halves.
Bake loaves until lightly golden brown and kitchen is fragrant, about 25-35 minutes.
Allow loaves to cool completely before slicing, diagonally, into biscotti shapes.
Bake biscotti for 10 minutes, placing flat on one side.
Remove biscotti and flip onto other side; bake for 10 more minutes.
Allow biscotti to cool completely before serving.