Prep the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.

Mix wet ingredients: In another bowl, whisk eggs, vanilla, almond extract, and orange zest until smooth.

Combine: Add the dry ingredients into the wet ingredients and mix until a thick dough forms.

Fold in fruit & nuts: Add cranberries, apricots, pistachios, and almonds. Mix until evenly distributed.

Shape logs: With slightly damp hands, shape the dough into two logs, about 8–10 inches long and 2–3 inches wide.

First bake: Bake for 25–30 minutes, or until lightly golden and firm. Remove from oven and let cool for 10 minutes.

Slice: Using a serrated knife, cut the logs diagonally into ½-inch slices.

Second bake: Lay slices on their sides. Bake for an additional 10–12 minutes, flip, then bake 10–12 minutes more, until crisp.

Cool: Let the biscotti cool completely on a wire rack.

Optional chocolate finish: Dip or drizzle chocolate over the cooled biscotti.