Makes around 30 biscuits
adjust servings:

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  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a baking tray with parchment paper.
  2. In a bowl, beat the eggs and sugar together until pale and creamy. Fold in the orange zest and vanilla, then gently fold in the flour.
  3. Stir in the pistachios, chocolate chips and dried cranberries, turn the mixture out onto a floured worktop and knead gently. Divide the mixture into two ciabatta-like loaves.
  4. Transfer the biscotti loaves onto the prepared baking tray and bake for 30 minutes until golden in colour, rotating the trays after 15 minutes.
  5. Remove from the oven and allow to cool. Using a bread knife, cut the loaves into fingers. Return to the same baking tray, cut side up, and bake again for 5-7 minutes.
  6. Flip the biscotti over and bake for another 5-7 minutes until hard.
  7. Place the biscotti on a wire rack to cool completely, then store in a sealed container.