The speckles are sweet in these twice-baked Italian cookies. And because biscotti are crunchy by nature, they benefit from a dip in your coffee.
Combine first 4 ingredients; stir well. Combine sugar, oil, and eggs; beat at medium speed of a heavy-duty electric mixer until blended. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir or knead in pecans, chocolate morsels, and cranberries.
Turn dough out onto a lightly floured surface. Divide dough into 3 portions. Shape each portion into a 14" log; place logs several inches apart on a lightly greased large cookie sheet. Combine egg yolk and water; brush lightly over each log. Sprinkle each log with additional sugar.
Bake at 350° for 30 minutes. Let logs cool 30 minutes on cookie sheet. (This will make slicing easier.) Transfer logs to a cutting board, and cut diagonally into 3/4" slices. Place slices on two ungreased cookie sheets. Reduce oven temperature to 300°. Bake at 300° for 15 to 20 minutes or just until firm. Let cool completely on wire racks. Store in an airtight container up to 1 week, or freeze up to 1 month.
Note: If you don't own a heavy mixer, you can use a hand-held mixer until it's time to add flour; then you'll probably have to stir the last two cups of flour in by hand with a sturdy spoon.
Christmas with Southern Living 1997