Pulse the cranberries (1 cup) and whole almonds (3/4 cup) in a food processor until finely chopped. Set aside.
In a large bowl, cream together softened butter (1/2 cup) and sugar (1/2 cup). Add eggs one at a time, and mix for a few more minutes until well combined.
Add the kosher salt (1/2 teaspoon), orange juice (1/4 cup) and zest (1 tablespoon), and baking powder (1.5 teaspoons). Mix until well combined.
Gently stir in the flour (2 3/4 cups) until just combined. Fold in the almond and cranberry mixture.
Divide dough into two parts. Spoon the dough onto the prepared parchment paper and, using extra flour to coat your hands and the top of the dough, form into two long flat loaves (approximately 4" by 13" each). This can be a bit tricky and they will look messy- don't stress out if the loaves aren't beautiful :-)
Bake the loaves for 30 minutes or until just starting to become golden brown.
Remove from oven and allow to cool for 10 minutes. Turn oven temperature down to 300 degrees.
Once cool, slice the loaves into 3/4" slices and place back on the baking sheet, cut side up.
Bake for another 20 minutes.
Allow to cool on a wire rack.
Freeze them: These biscotti can be frozen in an airtight container or bag for up to 3 months.
Whole wheat flour can be used instead of all-purpose. Use 2.5 cups of it instead of 2.75.
Other nuts, such as pistachios, walnuts, or pecans, can be used instead of almonds. You can also fold in pre-sliced or chopped nuts instead of pulsing them in the food processor.