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1
Position a rack in the center of the oven and heat to 350F.
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2
Line a large rimmed baking sheet with parchment or a nonstick liner.
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3
In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
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4
In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and butter.
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5
Mix on medium-high speed until light and fluffy, about 2 minutes.
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6
With the motor running, add the 2 whole eggs one at a time, blending thoroughly after each addition.
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7
Scrape down the sides of the bowl, add the pistachios, cranberries, and orange zest, and mix on low speed until blended.
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8
Add the cornmeal and mix again to blend.
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9
Add the reserved flour mixture and mix on low speed just until the dough comes together in a ball, about 20 seconds.
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10
Turn the dough out onto a lightly floured surface and roll into a log about 12 inches long.
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11
Transfer to the baking sheet and press to flatten the log to a 1-inch thickness.
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12
Brush with the beaten egg and sprinkle with the turbinado sugar.
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13
Bake until the log is just firm to the touch, about 50 minutes.
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14
Let cool for 20 minutes, then use a serrated knife to slice the log diagonally at 3/4-inch intervals.
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15
(The slices may look a little underdone at the center, which is okay.)
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16
Arrange the slices on the baking sheet and bake for 10 minutes.
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17
Carefully flip the biscotti over, return to the oven, and bake until lightly toasted, about 10 minutes longer.
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18
They will still be somewhat soft but will harden as they cool.
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19
Cool on a rack.
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20
Stored in an airtight container, these biscotti will keep for at least a week.
