Preheat the oven to 180 degrees Celsius. Line a large oven tray with baking paper.
Put the flour, baking powder, sugar, cinnamon and nutmeg into a large bowl and mix to combine.
Make a well in the centre and add the eggs and vanilla. Mix with a wooden spoon until a shaggy dough forms.
Add the almonds and cranberries and mix well so that everything is evenly combined.
Scoop out onto the line baking tray and form a log, roughly 30 cm x 10cm (don’t get too precise here). If you find the dough too sticky, wet your hands slightly to smooth into an even shape.
Bake for 30 minutes, or until golden. Remove and set aside to cool.
Reduce the oven to 150 degrees Celsius.
Use a serrated knife to cut the cooled biscotti log on the diagonal into roughly ½ cm slices. Lay cut side up onto the baking tray (you may need to use two baking trays here) and return to the oven for 10 minutes, or until dry and crisp.
Set aside to cool, then store in sealed containers.