• Preheat oven to 350°
• Place the dried cranberries in a bowl with hot water to cover and let stand for 10 minutes.  Drain and set aside for later.
• Meanwhile, mix eggs, sugar, vegetable oil, orange zest, cinnamon, baking powder, vanilla extract, almond extract, and salt.
• Next, add the flour, almonds or pistachios, and cranberries (can add coconut) and stir until dough forms. 
• Turn onto a heavily floured surface and knead until smooth (about twenty turns), adding more flour if too sticky to work.
• Divide the dough in half and make two logs. The logs should be roughly 2 inches in width. Sprinkle with sugar. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart.
• Bake until golden brown and firm to the touch, about 30 minutes. Then remove the cookies from the oven and turn the temperature down to 275°
• Using a spatula, carefully transfer the logs to a work surface.  Using a serrated knife, cut on the diagonal into 1/2 inch slices.
• Return the slices cut-side down to the baking sheet. Bake one side of the biscotti for 10 minutes. Then flip the cookies with the untoasted side up and bake for another 10 minutes.
• Transfer the cookies to wire racks to cool.  At this point, you can drizzle the optional melted chocolate on the cooled cookies.
• Store in an airtight container at room temperature for up to 2 weeks. 

Melting Chocolate

• Add about 2 inches to a pan and set it on the stovetop. Set the heat to medium to low and place a heat-proof bowl on top of the pan. Place chocolate in a glass bowl and stir the chocolate until melted.