1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
2. In a large bowl, combine eggs, sugar, and oil. Add flour, bran flakes, baking powder, cinnamon, chocolate chips, and cranberries and mix until combine. Dough will be thick. With wet hands, shape into logs on prepared baking sheet. Spread them apart as batter will spread.
3. Prepare the crunch topping. In a medium bowl, combine whole wheat flour, brown sugar, nuts, wheat bran, cinnamon, and coconut oil. Using your hands, knead together to form a crumble. Brush loaves with egg and sprinkle with topping.
4. Bake for 25 minutes. Let cool and cut into one- and- a- half-inch slices, then turn biscotti on their side. Lower oven temperature to 250 degrees Fahrenheit. Bake for an additional 30 minutes.
I like the rustic, messier look of biscotti cut from hand shaped loaves (more like mandelbrot). But if you go for the “perfect store bought look,” line a nine by 13-inch jelly-roll style baking sheet with parchment paper (or grease it really well) and spread batter. After baking, cut into long thin bars while hot.