Pour 226g of room temperature unsalted European butter(you can use regular butter as well, but European tastes better)into a mixer bowl. Add 300 g of granulated sugar and start beating ad medium speed using the paddle attachment.
Sift 680 g of all-purpose flour and 2 tsp of baking powder in another bowl and set aside.
Once the butter is nice and fluffy, add the eggs one by one, waiting until the previous is incorporated.
At this point, add the zest of 2 oranges,1 tsp of vanilla paste, and 1 tsp of almond extract.
Next, we add the sifted flour and baking powder little by little and with the mixer on low speed. We add also 1/4 tsp of sea salt.
At the end of this process, we should have a dough that is soft and malleable but not sticky. If your dough looks still wet, add a little bit of flour until reaching the right consistency.
After that, add the toasted almonds and dried cranberries and mix everything.
Remove the dough from the bowl, divide it in 2, cover with plastic wrap, and let rest in the fridge for 30 minutes.
After resting, place the dough on a lightly floured counter and form a 14" log with each piece.
Move the logs to a baking tray lined with parchment paper and sprinkle with turbinado sugar.
Bake at 350° in a pre-heated oven for 20 minutes or until the top is golden.
Let the biscotti cool, and then slice them diagonally using a serrated knife.
Put back the sliced biscotti on the baking tray and bake for another 30 minutes at 275° until nice and crispy.
Once they are cool, dip them in melted dark chocolate and sprinkle with chopped almonds.