Begin by preheating your oven to 350°F and preparing a large baking sheet with parchment paper.

In a mixing bowl, blend the flour, baking powder, and salt together, then set it aside.

In another bowl, cream the softened butter and granulated sugar with a hand mixer until light and fluffy.

Add the eggs, orange zest, and vanilla extract to the butter mixture, beating until well combined.

Gradually introduce the dry ingredient mixture to the wet mixture, mixing slowly until just combined without overworking the dough.

Lightly knead the dough by hand until it is evenly combined, then divide it into two equal halves.

Form each half into logs approximately 8x4 inches in size and place them on the lined baking sheet. Bake for 20-25 minutes, until the edges are golden brown and the center appears set.

Allow the logs to cool on the counter for about 20 minutes after removing them from the oven.

Using a sharp knife, slice the logs into pieces about 1/2 to 3/4 inch thick.

Return the slices to the baking sheet, cut side down, and bake for an additional 10 minutes, flipping them halfway through to toast evenly.

Serve your freshly baked cranberry orange biscotti, perfect for sharing or enjoying with a cup of coffee.