Preheat oven to 180 degrees C. Lightly grease a large baking tray.
Spread almonds in a baking tin; toast in the oven for 10 minutes or until lightly browned. Set aside to cool.
Place egg and sugar in a bowl and whisk with electric beaters until very thick and pale; beaters should leave a trail on the surface when lifted out. If using a rotary beater or hand whisk, set the bowl over a pan of almost boiling water, making sure water does not touch the base of the bowl.
Sift flour, baking powder and cinnamon onto a plate; sift again onto egg mixture. Carefully fold in, using a large metal spoon. Stir in almonds and cranberries to make a stiff dough.
Spoon dough onto baking tray and, with floured hands, form it into a neat brick shape about 25 × 6 × 2.5 cm.
Bake for 20 minutes or until golden brown. Leave to cool on the baking tray for 5 minutes, then transfer to a board.
Using a serrated bread knife, cut the brick crosswise, slightly on the diagonal, into 20 slices. Place slices flat on baking tray and return to the oven. Bake for 10–15 minutes or until golden brown. Cool on tray for 5 minutes; transfer to wire rack to cool completely. Biscotti can be kept in an airtight container for up to 2 weeks.
This recipe turned out very well and I followed it as written (for the most part...). Backed off on the cinnamon just a little and added 2 tsp of almond extract. Brushed loaf with egg wash prior to first bake. Dipped in melted white chocolate after second bake and allowed to dry. The were very good, though it was suggested that next time I up the cranberry flavor. Also, there is no way this recipe is going to make 20 servings- I got 8 small biscotti out of it. - 16 May 2013