• Preheat the oven to 350°F.
• Line a heavy large baking sheet with parchment paper or a silicone mat.

For the dry ingredients:

• Whisk flour, salt and baking powder in a medium bowl to blend.

For the wet ingredients:

• Using stand mixer (or a hand-held mixer), beat the sugar and butter until fluffy, about 2 minutes.

  Add the eggs and continue to mix, then add the lemon and orange zest until blended.

Make the dough:

• Add about 1/3 of the flour, on low speed.
• Add the nuts and cranberries and then add more of the dry ingredients, a little at a time.

Shape the dough:

• Form the dough into a long, wide log (9"x4" approximately) on the prepared baking sheet. (Wet hands makes this less sticky to do.) The dough really spreads!

First Bake:

• Bake until light golden, about 40 minutes. Allow to cool enough to slice without burning your hands.

Slice and Second Bake:

• Place the log on the cutting board. Using a sharp, serrated knife, cut the log on a diagonal into 3/4-inch thick slices.
• Arrange the biscotti, cut side down, on the baking sheet.
• Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Note: I baked mine at 325°F and turned them over after 7 minutes. My biscotti turned the way I prefer them to be—lightly golden, lightly crispy on the outside, and soft on the inside. If you prefer yours to be hard and crunchy, bake at 350°F.
• Note: I found that cutting straight down, rather than sawing, made for less crumbs or broken slices.

Dip in chocolate (optional)

• To make tempered chocolate, chop about 2 cups of the chocolate into pieces (or chocolate chip Morsels) and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly.
• Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny.
• Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89°F on a candy thermometer. (per Ina Garten).
• Submerge half of the biscotti (rather than one end, so you can get chocolate in each bite) into the melted chocolate. Gently shake off the excess chocolate.
• Place the biscotti on the baking sheet (chocolate side up) for the chocolate to set.
• Refrigerate until the chocolate is firm, about 35 minutes. Or, in our case, eat them immediately and enjoy!