Preheat the Oven:

• Preheat your oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Biscotti Dough:

• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

• Add the eggs, one at a time, beating well after each addition. Mix in the orange zest, vanilla extract, and almond extract (if using).

• Gradually add the dry ingredients to the wet ingredients and mix until just combined.

• Fold in the dried cranberries and chopped pistachios (if using).

Shape the Dough:

• Divide the dough in half and form each half into a log about 12 inches long on the prepared baking sheet.

• Flatten the logs slightly with your hands so they are about 1 inch high.

Bake the Biscotti:

• In a small bowl, whisk together the remaining egg and 1 tablespoon of water to create an egg wash. Brush the tops of the dough logs with the egg wash.

• Bake for 25-30 minutes, or until the logs are firm and lightly golden brown.

Cool and Slice:

• Remove the baking sheet from the oven and allow the logs to cool for 10 minutes on the baking sheet.

• Lower the oven temperature to 325°F (163°C).

• After 10 minutes, carefully transfer the logs to a cutting board. Using a sharp serrated knife, slice the logs into 1-inch wide pieces on a diagonal.

Second Bake:

• Place the sliced biscotti back on the baking sheet, cut side down.

• Bake for an additional 10-12 minutes, flipping the biscotti halfway through, until they are golden brown and crisp.

Cool and Serve:

• Let the biscotti cool completely on a wire rack.

• Serve as a delicious snack or with your favorite beverage!