Start by sifting flour into a medium bowl then add salt and baking powder to flour and stir with a wire whisk. Set aside until ready.

Next, crush the pistachios in a food processor. Set aside until ready.

Now preheat oven to 350 F. Into an electric mixer bowl, add egg and sugar. Beat well on high for 5 minutes, then reduce the speed to low and add vanilla almond and extract and mix for 1 minute on medium speed.

Then add the freshly squeezed orange juice and zest from one orange and mix it well to combine for about 1 minute. Make sure to zest off the orange first before squeezing the juice out of the orange!

Next, switch to the paddle mixing attachment, and add the flour mixture (dry ingredients) one cup at a time and mix/stir at low speed.

Then add crushed pistachio and cranberries. Mix to combine.

Next, place the log onto a baking sheet lined with parchment paper. Flatten the log flat to ¾ inch thick with a rolling pin.

Bake in preheated oven for 30 minutes. Remove from the oven, and let it cool to warm.

Then slice the baked flattened log into 18 biscotti pieces to get thick slices using a serrated knife and place the biscotti back onto a baking sheet lined with parchment paper.

Bake them for 5 minutes at 350 F, then flip them over to the other side and bake for an additional 10 minutes. Allow them to cool completely before adding the chocolate decorations.

Let’s decorate our delicious biscotti with chocolate. To do this, melt chocolate melt according to the instructions on the package.

Dip each biscotti into the chocolate and place it onto wax paper. Then transfer the remaining chocolate into a sandwich bag cut a small piece off one end of the bag and drizzle each biscotti cookie with chocolate.

Let the chocolate set before serving. To speed up the setting process, place chocolate-covered biscotti into the fridge for 5 minutes.