Barefoot Contessa Biscotti

Step 1 Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
Step 2 In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, lemon zest, and almond extract until smooth. Stir in the almonds and dried cranberries.
Step 3 In a separate bowl, combine the all-purpose flour, baking powder, salt, and ground nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Step 4 Divide the dough into two equal portions. Shape each portion into a 12-inch log on the prepared baking sheet. Flatten each log slightly with a spatula.
Step 5 Brush the tops of the logs with the egg and water mixture. Bake for 35 minutes, or until the logs are golden brown and set. Allow to cool on the baking sheet until just warm to the touch.
Step 6 Using a sharp knife, slice each log into 1/2-inch-thick pieces. Arrange the slices cut-side down on the baking sheet. Bake for an additional 20 minutes, or until crisp and lightly browned. Let cool completely before serving or storing.