Scale

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Beat Wet Ingredients

In a large bowl, beat the eggs, egg yolk, sugar, and vanilla extract. Add the orange zest. Mix until light and frothy (about 2–3 minutes).

Step 4: Combine

Gradually add the dry ingredients into the wet, mixing until just combined. The dough will be thick and slightly sticky.

Step 5: Add Mix-Ins

Fold in the pistachios and dried cranberries evenly. It may take a little effort, but get them well distributed.

Step 6: Shape the Logs

Lightly flour your hands and divide the dough in half. On the baking sheet, shape each half into a log about 10 inches long and 2½ inches wide.

Tip: Flatten the logs slightly for a wider cookie base.

Step 7: First Bake

Bake for 25–30 minutes, or until the logs are golden and firm. Remove and let cool for 10–15 minutes.

Step 8: Slice and Second Bake

Using a serrated knife, cut logs diagonally into ½-inch thick slices. Lay the slices flat on the baking sheet, cut side down.

Bake again at 325°F (160°C) for 8–10 minutes per side, flipping once, until dry and lightly golden.

Step 9: Cool and (Optional) Decorate

Let biscotti cool completely. If desired, drizzle with melted white chocolate or dip the ends for an elegant touch.