Chocolate Cranberry Almond Biscotti

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa
2 tsp. baking soda
1/8 tsp. salt
3 lg. eggs
2 tsp. vanilla
1/4 cup unsalted butter -- melted
1 cup dried cranberries
1 cup sliced almonds

It's the same exact method and baking temperature as every other biscotti recipe. Just mix all ingredients, form into two logs on parchment, bake at 325 degrees for 35 minutes, cool, slice into 1/2" thick slices, bake again for 15 minutes, turn over each cookie, bake for 15 more minutes.

You can dip these in white chocolate after they are done for a more festive look.

Source of recipe: CLS