Cranberry Pistachio Biscotti

In the bowl of a stand mixer, cream together the room temperature unsalted butter and granulated sugar.

Add the eggs, orange zest, orange extract, and almond extract. Mix until well combined.

On a piece of parchment paper, sift together the all-purpose flour and baking powder.

Add the kosher salt to the wet ingredients in the mixer bowl. Using the parchment paper as a funnel, gradually add the dry ingredients to the wet ingredients while mixing on low speed until just combined.

Fold in the roughly chopped pistachios and dried cranberries.

Preheat the oven to 325°F (163°C).

Divide the dough in half. On a parchment-lined baking sheet, roll each half into a log.

Bake the logs for 35-40 minutes.

Remove from the oven and let the logs cool slightly on the pan. Reduce the oven temperature to 300°F (150°C).

Once cool enough to handle, transfer the logs to a cutting board and slice diagonally into 1/2-inch thick pieces.

Arrange the slices cut-side down on the parchment-lined baking sheet.

Return to the oven for the second bake. Bake for 25 minutes, or until crispy and golden.

Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.