In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs and almond or anise extract. Add the flour, baking powder, salt and almonds and mix until combined. Fold in the cranberries.
Form the dough into a log shape, cover with plastic wrap and freeze until firm (about 30 minutes).
Preheat the oven to 350 degrees F.
Remove the biscotti dough from the freezer, remove the plastic wrap and place on a baking sheet. Bake until golden brown and firm, about 15-20 minutes.
While the log is still warm, slice into 1/2-inch wide slices, cut on an angle diagonally.
Lay the pieces back on the baking sheet and bake for a second time, about 8-12 minutes, to toast each slice.
Sprinkle powdered sugar on them, dip in chocolate or serve plain.
Serve warm or store in an airtight container for later use.
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