Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a bowl, stir together the Organic 3 Farri Flour Blend and baking powder. In a large bowl, stir together the egg, sugar and orange zest. Add the mix of Organic 3 Farri Flour Blend and baking powder, stir to combine.

Now add the cranberries and ¼ cup (30 g) pistachios; stir. Pour the mixture in the middle of the baking sheet. With moist hands, shape the piece into a log about 8x4x1 inches (20x10x3 cm).

Bake for 30 minutes or until golden brown. Remove from the oven and reduce the temperature to 300°F (150°C).
Allow the log to cool on the baking sheet for at least 10 minutes.

Transfer the log to a cutting board. Using a serrated knife, cut the log into 1/2 inch thick diagonal slices. Place the biscotti cut side down in a single layer on the same baking sheet.

Bake until the biscotti are pale golden and firm, about 10-15 minutes. Let the biscotti cool completely.

Melt the dark chocolate and finely chop the other 1/4 cup (30 g) pistachios. Dip an end of the cantucci in the melted chocolate then in the chopped pistachios.

Lay the cantucci on a rack in a single layer and let cool completely before storing in an airtight container.