In a mixing bowl prepare the flour mixture by adding all-purpose flour, salt, baking powder.
In another mixing bowl add 5 TBSP castor sugar, vanilla extract, olive oil and mix it until well incorporated.
Then add chopped pistachios and cranberries followed by the flour mixture. Mix well to form a crumble.
Using 4 TBSP milk make a sticky dough. Then cover the dough with cling film and refrigerate it for 10 min.
Now Preheat the oven at 170 °C. Take out the dough from the fridge and using a little flour, roll the dough in the shape of a log about 6 centimeters wide. Then place the log on a butter paper-lined baking tray and bake it for 20 minutes.
Take out the dough and let it cool. After the dough is cooled, use a bread knife or any serrated knife and cut the dough (log) into half-inch thick biscottis. Now place the biscottis with the cut side upwards and place it on a baking tray and bake it again for 10 minutes at 120-130 °C. Then take it out and turn the biscottis and again bake for 10 minutes checking in between.
In a glass bowl add the Chocolate, 2 TBSP milk, 1 TBSP Castor Sugar, and melt the chocolate using the double boiler method or microwave for 1 minute. Dip the Biscottis in the chocolate and put some sprinkles to decorate.
Enjoy these delicious biscottis with tea or coffee.