Grease a 20 x 20 cm square tin and cover with baking paper. Spread the almonds, hazelnuts and pistachio's on a large baking tray and roast them in the oven for about 10 minuten until golden brown.
Take out of the oven and leave to cool.
Put the cooled nuts into a foodprocessor and grind them till you have coarse crumbs (use the pulse button) Mix them in a bowl with the cookie crumbles and the cranberries.
Melt both of the chocolates together with the butter in a heatproof bowl above a pot of boiling water until you have a shiny smooth mixture.
Whisk the eggs, eggyolks and the sugar for about 5 minutes with an electric mixer, till the volume triples. Spoon the chocolate mixture through it in batches and once all incorporated add the nuts, cookie crumbles and the cranberries.
Spoon the mixture into the covered baking tray and leave to set in the fridge. This will take at least 4 hours. Remove the torta from the tin, cover with cacao and cut into slices.