First things first, preheat your oven to 160°C (320°F). A good oven is essential. You want that perfect, consistent temperature!

Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. You can also use a silicone baking mat if you have one.

In a large mixing bowl, combine the cocoa powder, flour, baking soda, sea salt, and superfine sugar. Use a whisk to blend everything. You’re creating a dry mix, so this step is paramount for even texture and flavor distribution.

In another bowl, crack the eggs and whisk them lightly. Stir in the vanilla extract until combined. Mixing them well now helps to avoid clumps later.

Gradually add the wet mixture to the dry. Use a spatula to combine until a dough forms. Don’t overmix, or your biscotti may become tough.

Now comes the fun part—fold in the dark chocolate, pistachios, chopped hazelnuts, and cranberries. Make sure everything is equally distributed throughout.

Transfer your dough onto the prepared baking sheet. Shape it into a log about 30 cm (12 inches) long and 7.5 cm (3 inches) wide. Remember, it will spread a little, so leave some space on the sides.

Pop the baking sheet into your heated oven. Bake for about 25-30 minutes or until the log looks firm and slightly cracked on top. It should have a slight bounce when touched.

Remove the log from the oven and let it cool for about 10 minutes. This cooling time makes slicing easier. Once slightly cooled, use a sharp knife to slice the log into 1 cm (½ inch) thick slices.

Arrange the slices back on the baking sheet, cut side up. Return them to the oven for another 15-20 minutes. You want them nice and crisp, so keep an eye on them to prevent burning.

Once baked, let the biscotti cool completely on a wire rack. This requires patience, but the aroma wafting through your kitchen will keep you motivated. Once cooled, they’re ready to be enjoyed!