Get ready to bake! Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper—this will be your festive biscotti canvas.

Whisk the dry magic In a medium bowl, whisk together the flour, baking powder, and salt until they’re best friends and evenly combined.

Cream the wet wonders In a large mixing bowl, beat the eggs and sugar with an electric mixer on medium speed for 2-3 minutes until pale, fluffy, and ribbon-like—smells amazing already!

Flavor party time Stir in the vanilla extract and fresh orange zest, letting those bright citrus notes fill your kitchen with holiday cheer.

Gentle mixing begins Gradually add the dry ingredients to the wet mixture, stirring just until a soft, slightly sticky dough forms—don’t overdo it for tender results!

Add the jewels Fold in the toasted almonds, pistachios, and dried cranberries gently, distributing those colorful gems evenly throughout the dough.

Shape your logs Divide the dough in half. On the prepared sheet, shape each half into a 12-inch long, 2-inch wide log—use floured hands if sticky, and keep them about 3 inches apart.

First bake for golden goodness Bake for 25-30 minutes until lightly golden and firm to the touch—your kitchen will smell like an Italian bakery! Let cool on the sheet for 10 minutes.

Slice like a pro Reduce oven to 325°F (160°C). Using a sharp serrated knife, cut each log diagonally into ½-inch thick slices—cut confidently for beautiful biscotti.

Second bake for ultimate crunch Arrange slices cut-side down on the baking sheet and bake 10-15 minutes more, flipping halfway, until crisp and golden. Cool completely on a wire rack—they crisp up as they cool!