Pre-heat your oven to 180C / 256F / gas mark 4.

Sift the flour into a bowl along with the baking powder, caster sugar and orange zest.

Toss the cranberries and pistachios in the flour and sugar to coat.

In a jug whisk together the soy milk, vegetable oil and almond essence.

Pour the soy milk, vegetable oil and almond essence over the other ingredients and mix together until a dough begins to form.

Lightly flour your work surface and tip the dough out.

Begin kneading the dough until it is a smooth ball.

Shape the dough into a log roughly shaped like a ciabatta loaf.

Place the dough on to a lined baking try and bake in the centre of the oven for 25 – 30 minutes.

Remove from the oven and leave to cool for at least 20 minutes.

Using a serrated knife, cut into slices on the diagonal.

Place the slices back on to the baking tray and bake for another 10 – 15 minutes or until crisp and golden.

Leave to cool on a cooling rack.

Once the biscotti have cooled, melt the dark chocolate.

Once melted take each biscotti and dip the end into the dark chocolate.

Place back on to the cooling rack letting any excess drip off.

Once the chocolate has set, enjoy!