Preheat oven to 350°F. Lightly grease a large baking sheet or line it with parchment paper.

In a mixing bowl, beat butter, sugar, salt, extracts and baking powder using a hand mixer until light and fluffy.

Add the egg replacer mixture (or the eggs, one at a time) and beat until completely combined.

With the mixer on low speed, add the flour slowly and stir until smooth. Add the almonds and cranberries and mix until incorporated.

Plop the dough onto the baking sheet and divide it into 2 equals parts.

Wet your fingers and smooth the dough out into approximately 14"x2½"x¾" rectangle. It doesn't have to be this exact.

Bake in the preheated oven for 25 minutes. By this time, the dough will start browning around the edges and slightly firm to touch.

Remove from the oven and let cool for 10-25 minutes.

When ready for the second bake, fill a spray bottle with room temperature water and spritz the baked logs evenly with the water. This will keep the dough from crumbling when cutting.

Using a very sharp serrated knife, cut the log into ½" - ¾" wide cookies. Make sure to cut the log up and down perpendicular to the pan and cut evenly so that the biscotti don't topple when baking.

Set the biscotti on the edge on the baking sheet. Reduce the oven temperature to 325°F and bake for 25-30 minutes or until the biscottis feel very dry and starting to turn golden. Remove onto a wire rack and let cool completely before storing in an airtight container where they stay good for weeks.