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1
Preheat oven to 325 degrees Fahrenheit.
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2
Line 3 large baking sheets with parchment paper.
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3
Sift flour, baking powder, and salt into medium bowl.
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4
Using electric mixer, beat butter and sugar in large bowl to blend well.
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5
Beat in eggs 1 at a time.
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6
Mix in orange zest, vanilla, ginger and nutmeg.
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7
Beat in flour mixture just until blended.
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8
Stir in cranberries, dates and pistachios (dough will be sticky).
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9
Turn dough out onto lightly floured surface.
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10
Gather dough together; divide in half.
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11
Roll each half into 15-inch-long log (about 1 1/4 inches wide).
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12
Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
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13
Bake logs until almost firm to touch but still pale, about 30 minutes.
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14
Cool logs on baking sheet 10 minutes.
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15
Maintain oven temperature.
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16
Carefully transfer logs still on parchment paper to cutting board.
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17
Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
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18
Place slices, one cut side down, on remaining 2 prepared sheets.
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19
Bake until firm and pale golden, about 10 minutes per side.
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20
Transfer cookies to racks and cool.
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21
Stir chocolate in top of double boiler over simmering water until smooth.
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22
Remove from over water.
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23
Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate.
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24
Let stand until chocolate sets, about 30 minutes.
