For the Egg Wash:

1. In a small bowl, whisk together the egg and water until well combined. Set aside.

For the Biscotti:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, cardamom (if using), and salt. Set aside.

2. In another bowl, whisk the melted butter, granulated sugar, brown sugar, orange zest, and orange juice until well combined.

3. Beat in the eggs and egg yolk, then mix in the olive oil and vanilla.

4. Gradually add the flour mixture, then fold in the cranberries and pistachios until just combined.

5. Cover the dough and chill for 30 minutes. Meanwhile, preheat the oven to 350°F and line a large baking sheet with parchment paper.

6. With moistened hands, divide the dough in half and shape into two 10×4-inch loaves.

7. Place the loaves on the prepared baking sheet, brush with egg wash, and sprinkle with sparkling sugar.

8. Bake for 24 minutes until pale golden brown. Let cool for 15 minutes.

9. Using a serrated knife, slice into ½-inch pieces. Place slices cut side down on a baking sheet.

10. Bake for 9 minutes, then flip and bake for another 8 minutes until golden. Let cool completely.

For the Chocolate Coating:

1. Fill a saucepan ⅓ full with water and bring to a simmer.

2. Place a heatproof bowl over the pan, ensuring it doesn’t touch the water. Reduce heat to low.

3. Add chopped chocolate to the bowl and stir occasionally until fully melted.

4. Remove from heat, ensuring no water gets into the chocolate.

5. Dip each biscotti into the melted chocolate and place back on the parchment-lined baking sheet.

6. Sprinkle with chopped pistachios. Allow chocolate to set before serving.