Preheat oven to 325 degrees F.

Whisk the flours, baking powder, and salt together in a large bowl. Stir in the pine nuts and dried cranberries until well combined.

Place the eggs, sugars, vanilla and orange zest in the bowl of a stand mixer and beat with the paddle attachment until well incorporated.

Add the dry ingredients and continue to mix until a stiff dough forms.

Divide the dough in half and place the balls of dough on a cutting board dusted lightly with flour. Roll each ball out into a log roughly 9 inches long by 2 inches wide. Place them on a baking sheet lined with a nonstick silicone baking mat or parchment paper. Press down on the top of the logs to flatten them slightly.

Bake 28-30 minutes until firm to the touch. As they cook, the logs will spread out slightly. Remove from the oven and cool on a wire rack for 10 minutes.

Transfer the logs to a cutting board and using a serrated knife, cut them on a diagonal into ¾-inch thick slices.

Arrange the slices upright on the baking sheet and place it back in the oven. Bake an additional 15-20 minutes (cook longer for extra crispy biscotti).

Remove from the oven and cool on a wire rack before serving.