In the bowl of your electric mixer, combine your eggs and sugar. Beat these ingredients together on a high setting for approximately five minutes until they are well mixed and the sugar has dissolved.

Next, add almond and vanilla extract to the mixture. Mix these ingredients on a medium speed for about a minute.

In a separate bowl, combine your dry ingredients: salt, baking powder, and flour. Stir them together using a wire whisk to guarantee that they are evenly distributed.

Sift this flour mixture into your egg mixture, mixing on a low speed until all of the ingredients are combined.

Now, add your pecan chips and dried cranberries to the dough. Stir these in on a low setting for a minute, or until they are evenly distributed throughout the dough.

Dust your cutting board with a little flour and transfer the dough onto it. Shape the dough into a long log and place it on a baking sheet lined with parchment paper.

Using a rolling pin, roll your dough log both across and lengthwise to flatten it. Aim for a log that is roughly 15” long and about 5” wide.

Place your flattened dough log into the preheated oven and bake it for around 30 minutes at 350 F. Once it is done, remove it from the oven and allow it to cool for about 10 minutes before proceeding to the next step.

While your biscotti is cooling, you can start preparing your chocolate glaze. Break your chocolate into pieces and melt them in a bowl over simmering water, stirring until completely melted.

Pour about three-fourths of the melted chocolate onto a large, flat plate. Dip each biscotti into this chocolate, then place them on a cutting board lined with wax paper.

Pour the remaining chocolate into a small zip lock bag, cut a small hole at one corner, and drizzle this chocolate on top of the biscotti. Place your cutting board into the fridge for about 30 minutes to allow the chocolate to set.

Finally, remove your biscotti from the fridge and carefully peel them off the wax paper. Place them on a tray and they're ready to be served and enjoyed!