Golden and lightly crisped, these twice-baked cranberry pistachio biscotti are perfect for Christmas.
Position rack in middle of oven and preheat to 350 degrees. Line a rimless baking sheet with parchment paper.
In bowl, sift together flour, baking powder and salt. Set aside.
By mixer, in a large bowl, combine the eggs and sugar. Beat on medium speed until light in color and thick, about 3 minutes.
Beat in melted butter, orange zest, vanilla and almond extract on low speed until blended.
Add the dry ingredients and mix until well incorporated. Using a wooden spoon, stir in pistachios and cranberries. The dough will be soft and sticky.
Scoop half of the dough onto 1/2 of the prepared baking sheet and form it into a log 10 inches long. Repeat with the remaining dough, and space the logs about 3 inches apart. Press the logs gently to make them 3 inches wide. With damp fingertips, gently smooth the surface of the logs.
Bake the logs until they are crisp and golden on the outside. 20 - 25 minutes. The centers will be soft.
Remove from oven and lower oven temperature to 300. Let the logs cool on the baking sheet for 10 minutes.
With a wide spatula, transfer the logs to a cutting board. Using a serrated knife cut the logs crosswise on a diagonal into slices 3/4 inch thick. Arrange the slices cut side down and 1/2 inch apart on the baking sheet.
Return to the oven and bake until cookies are crisp and brown on the outside, about 17 - 22 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The interior of the cookies will become crisp as they cool.
Store in an airtight container at room temperature for 2 weeks.