Preheat your oven to 170°C (325°F). Line a large baking sheet with parchment paper.

In a large mixing bowl, combine all dry ingredients thoroughly. In a separate bowl, whisk together the wet ingredients until well combined.

Gently fold the dry ingredients into the wet mixture until fully incorporated. Stir in the cranberries at this stage, if using.

Lightly flour a surface in your kitchen. Divide the dough into two equal parts and shape each into a 1-inch thick rectangular loaf.

Place the loaves on the prepared baking sheet. Bake for 20 minutes or until they turn golden brown.

Remove the loaves from the oven and let them cool for 15 minutes. Reduce the oven temperature to 120°C (250°F).

Slice each loaf into 1/2-inch thick biscotti. Place them back on the baking sheet and bake for an additional 20 minutes.

Remove from the oven and allow them to cool completely before serving.