Warning, the making of biscotti resembles something you make when you're alone in the bathroom. It's a very tricky process that can go wrong easily.
.2oz cinnamon, ground
.3oz baking powder
10oz hazelnut flower
3oz almond flour
1lb pastry flour
8oz butter, melted
10oz whole pistacios
10oz dried cranberries
4 oz cooled, melted chocolate
warm, melted chocolate (as needed)
Directions: Sift together cinnamon, baking powder. Stir in hazelnut, almond and pastry flours. Whisk together eggs and sugar until thick and pale, and has doubled in volume (3 minutes). Add butter. Stir in flour mixture, then stir in pistacios and cranberries (start with half, then keep adding until you like the consistency). Hand gather all of the ingredients on a table to make sure everything is incorporated evenly.
Divide dough into 3 parts, wrap in plastic and refrigerate for 30 minutes. Roll dough into a log approximately 12" long (leave 3" in between each log).
Bake at 350 for 20 minutes. Cool, then slice logs into desire width. Place sliced cookies on a baking sheet lined with parchment paper. Place that sheet pan on top of anothe sheet pan, upside down inthe oven.
Reduce temperature to 325 back until thoroughly crips, 30-40 minutes.
Note: you can dip the biscotti into melted chocolate once it has cooled.