Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for your biscotti.
In a large mixing bowl, combine the gluten-free flour, salt, and baking powder. Whisk them together until well blended.
In another bowl, whisk together the olive oil, white sugar, brown sugar, vanilla extract, almond extract (if using), and eggs until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of your biscotti.
Gently fold in the dried cranberries, pistachios, and almonds using a silicone spatula. Ensure that the mix-ins are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet. Shape the dough into a log approximately 12 inches long and 3 inches wide. Make sure it’s even for consistent baking.
Bake the log in the preheated oven for about 25-30 minutes, or until it’s golden brown and firm to the touch. Remove it from the oven and let it cool for about 10 minutes.
Once cooled, use a sharp knife to slice the log into 1-inch thick pieces. Arrange the slices on the baking sheet, cut side down. Return to the oven and bake for an additional 15-20 minutes, flipping the biscotti halfway through, until they are crisp and lightly browned.
Remove the biscotti from the oven and let them cool on a wire rack. Once completely cooled, store them in an airtight container to maintain their crunch.
