Preheat oven to 350 degrees and line a cookie sheet pan with parchment paper, set aside. In a standing mixer, combine eggs and brown sugar and beat on medium-high speed until light and frothy, about 3 minutes.
Slowly add melted butter and blend a minute more. Add dry organic sugar cookie mix and flour, then blend until a dough forms. Add cranberries and sliced almonds and mix until just combined.
Divide dough in half, then shape each half into slightly flatted rectangles, about 8”x4.” Bake for 25-30 minutes, or until golden. Cool 10 minutes, then use a serrated knife to slice the logs ½” thick diagonally.
Arrange the biscotti, cut side up, onto a cookie sheet and bake another 10 minutes, until crisp. Cool completely before serving.