Place the sugar, soya milk, coconut oil, orange zest and almond extract in a bowl and mix thoroughly. Mix the flour, salt, baking powder and cocoa, add to the mixture along with the almonds and cranberries, mix quickly to form a dough.
To shape the biscotti
Divide the dough into 2 portions. On a lightly floured surface, shape each portion into a roll approx. 5 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out.
Approx. 20 mins. in the centre of an oven preheated to 180°C. Reduce the oven temperature to 140°C. Remove the biscotti, allow the rolls to cool slightly, then cut diagonally into slices approx. 1 cm thick. Return the biscotti to the baking tray, bake for approx. 8 mins. Remove, turn over the biscotti, bake for a further 8 mins. Remove from the oven, leave to cool on a rack.