Preheat oven to 350F. Place parchment paper over two baking sheets.
Combine the coconut oil, Waxing Kara Orange Blossom Honey, and zest from one orange and vanilla in a mixing bowl. Stir thoroughly to combine. Add the juice from one orange, ground flax seeds and tapioca starch. Stir to combine. Set aside.
In a separate bowl, stir together the flour, baking powder, and baking soda. Sift to combine. Add the almond slivers and dried cranberries. Stir until equally distributed.
Pour the flour mixture in with the coconut oil mixture. Stir until combined. Divide the dough into two sections. Place each section of dough on each baking sheet and mold into loaves, measuring approximately 9 inches long and patting the loaves until they are about 1/2” thick. Repeat with the second section and pan.
Place both loaves in the oven and bake for 20 minutes.
Remove the loaves from the oven and allow them to cool for a few minutes. When they are cool enough to handle, cut into 1/2" thick slices. Reduce heat on your oven to 300F.
Place slices on prepared pans and return to the oven for 10 minutes. Remove from the oven and turn the biscotti over and cook the other side for about 10 minutes as well.
Prepare the drizzle by combining the coconut oil and powdered sugar in a bowl. Press and stir to incorporate the coconut oil and powdered sugar. It should be crumbly. Add the plant-based milk, one teaspoon at a time until you reach a desired consistency. Drizzle over the top of each biscotti.
Store biscotti in an airtight container for up to 2 weeks.