Preheat oven to 350°F and line a baking sheet with parchment paper. Beat eggs, sugar and extract together in a medium bowl. Stir in flour, baking soda and salt, mixing until a stiff dough forms. Stir in cranberries and almonds. Shape into a ball on a lightly floured board. Divide dough into 2 pieces and pat into two 9-by-4-inch rectangles, about 1/2-inch thick, on a prepared baking sheet. Bake for 30 minutes; let cool slightly. Cut into 1/2-inch slices with a serrated knife and place back on baking sheet, flat side down. Reduce heat to 325°F and bake for 20 to 25 minutes more or until crisp. Let cool completely. Dip the bottom of each cookie in melted white chocolate, if desired.
Omit the almond extract, cranberries and almonds and add the following ingredients:
Mexican Mocha: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa, 2 teaspoons vanilla extract, 2 teaspoons instant espresso powder and 1 teaspoons cinnamon. Dip biscotti bottoms in melted semi-sweet chocolate, if desired.
Chocolate Peppermint: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa and 2 teaspoons peppermint extract. Dip biscotti bottoms in melted semi-sweet chocolate, if desired.