Preheat the oven to 300°F.
In a large bowl, whisk the oil and sugar together. Mix in the vanilla and almond extracts, followed by the eggs.
In a separate bowl, combine the flour, salt, and baking powder. In small portions, slowly mix the dry ingredients into the egg mixture.
Using a spatula, mix in the cranberry and almonds.
On a cookie sheet lined with parchment paper, form a log out of the biscotti dough. If the dough is on the stickier side, wet your hands with cool water for easier handling.
Bake the log for 35 minutes, or until it turns light brown. Remove the log from the oven and set it aside to cool for 30 minutes before you attempt to slice it. Reduce oven heat to 275°F.
Cut log diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes. Pull the biscotti out of the oven and allow it to cool.
Serve the biscotti with coffee or tea. Enjoy!