• Preheat the oven to 350° F.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine the oil, eggs and vanilla with a hand mixer for 2-3 minutes.
• In a separate bowl, mix the almond flour, sweetener, salt, and baking soda.
• Stir the wet mixture into the dry slowly until well combined.
• Fold in the cranberries, chocolate, and nuts if desired.
• Split the dough in two halves and form into two logs (about 9 inches by 2 inches).
• Bake for about 18 minutes or until lightly browned around the edges.
• Let the logs cool for at least 1 hour then cut into slices (about 1/2 inch thick – too thin and they will fall apart) with a sharp serrated knife.
• Return the sliced biscotti to the baking sheets laying on their sides and bake for an additional 15 minutes, turning halfway through.
• Let cool and serve.

Optional Chocolate Dip or Drizzle

• Take the second chopped chocolate bar and melt in a bowl/pan.

  (Hint: Place water in the bottom of a double boiler so the top of the water is 1/2 inch below the upper bowl/pan. Then, place chopped chocolate in the top bowl/pan, and rest the top bowl/pan on top of the pot of hot water. Do not boil the water in the bottom, but heat on medium-low. This double boiler prevents chocolate from burning.)
• Use a spoon to drizzle the chocolate on top of the biscotti, or use a shallow pan or dish to dip the biscotti bottoms in chocolate.
• After adding a drizzle or dip, place on a parchment lined pan, and refrigerate at least 20 minutes, or until chocolate re-hardens.