1 Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
2 Combine dry elements: In a big bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir within the orange zest, cranberries and pistachios till mixed.
three Whisk collectively the eggs and vanilla, in a separate bowl.
four Make the dough: Add the eggs to the bowl of dry elements and stir till blended. Use your fingers as essential to convey the dough collectively, mixing till no extra dry flour stays.
5 Shape the dough: On a frivolously floured floor, end up the dough and divide it in half. Shape every half right into a log roughly 12 inches lengthy and a pair of inches vast. Place the logs about four inches aside on one of many baking sheets.
6 Bake the biscotti logs: Bake the logs for 30 minutes, rotating the pans midway by way of. When performed, the logs ought to be risen and barely agency. (They will nonetheless be just a little smooth within the middle and that is okay.)
7 Cool the logs for 10 minutes: Slide the logs, nonetheless on the parchment, onto a wire rack to chill for 10 minutes. The logs ought to nonetheless be heat and just a little smooth. Do not let the logs cool for longer or they develop into to crisp and brittle to slice neatly.
eight Slice the logs into biscotti: Transfer the logs to a chopping board. Use a serrated knife to chop the logs into slices roughly 1/2-inch thick – reduce at a proper angle for small biscotti or at a pointy angle for bigger biscotti.
Transfer the biscotti to the baking sheets. Arrange the cookies shut collectively, however with out touching.
9 Bake the cookies: Bake for eight minutes. Turn the slices over and proceed baking for five to six minutes longer, or till the biscotti are agency and dry. Cool on a wire rack.
The completed biscotti will hold for two weeks in an hermetic container, however I doubt you should have them round that lengthy. The baked cookies will even freeze nicely for as much as three months.