Start by gathering all your ingredients. Preheat your oven to 350°F (175°C). This is crucial as it ensures your biscotti bake evenly. Measure out your flour and almond meal, and set aside your baking soda, salt, and spices for later. Having everything prepped makes for a smoother baking process.

In a large mixing bowl, use an electric mixer to cream the softened butter along with both sugars. Beat on medium speed until the mixture becomes light and fluffy. This usually takes about 3-5 minutes. It’s here that the magic begins, and that airy mixture is what creates a delightful texture.

Next, add in the eggs one at a time, mixing well after each addition. Incorporate the extra egg yolk separately for richness. Follow this by adding your vanilla extract and orange zest. The zest will add that refreshing burst of flavor which can’t be overlooked.

Using a separate mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and spices. Slowly add this dry mixture to your buttery mixture. Stir on low speed just until combined. Don’t overmix, as this can lead to tough biscotti.

Now it's time to add in the star components: pistachios and dried cherries. Gently fold them into your dough with a spatula. This ensures they’re evenly distributed without breaking them.

Next, divide the dough in half. On a parchment-lined baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Remember, they will spread while baking, so give them some space.

Place the baking sheet in the preheated oven and bake for about 25-30 minutes or until the logs are golden and firm to the touch. The kitchen will smell divine!

After taking the biscotti out, let them cool for about 10 minutes. Then, using a sharp knife, slice each log diagonally into 1-inch thick pieces. Place the cut biscotti back on the baking sheet, cut side up.

Return the baking sheet to the oven for another 15-20 minutes. This second baking allows the biscotti to become that perfect crunch we love. Keep an eye on them to avoid over-baking.