In a mixing bowl with the paddle attachment, beat the sugar, softened butter, zest of one lemon and salt.
Beat the mixture until it is creamed together.
I let the mixer run on medium high for about 3 minutes.
Add the eggs, one at a time.
Add the flour mixture to the butter and egg blend.
Just before the batter comes together, add the almonds and cranberries.
Do not over mix.
How to bake biscotti
Form the dough into a log about 10-inch long, 4-inch wide log on the prepared baking sheet.
I use a silpat mat but parchment paper works as well.
Bake at 350 until light golden, about 40 minutes.
How to slice biscotti for second baking
Cool at least 30 minutes. Completely cool is preferred.
Allow to cool so you can easily remove it from the pan.
The cooler it is the more success you will have with the next step.
Use a long serrated slicing knife and use a pressing/sawing motion to slice the biscotti widthwise into ½ to 1 inch slices.
If the first few slices fall apart you need to let the biscotti cool a bit longer.
Line the biscotti up on a metal cooling rack and place the cooling rack on a cookie sheet.
Back into the 350 degree oven they go for another 20-30 minutes. I say 20-30 minutes because it depends on how thick you have sliced your biscotti. The thicker they are, the longer they are going to continue to bake.
How to chocolate coat biscotti
Melt chocolate chips in a microwave safe bowl in thirty second intervals until it is completely melted.
Either dip or spread the biscotti in the chocolate.
Before the chocolate completely sets, sprinkle zest of an orange.