Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Gently fold in the dried cranberries and chopped pistachios.
Divide the dough in half.
On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, leaving some space between them.
Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove from the oven and let cool on the baking sheet for about 10-15 minutes.
Carefully transfer the slightly cooled logs to a cutting board.
Using a serrated knife, slice the logs into ½-inch thick slices.
Arrange the slices cut-side up on the same baking sheet.
Return the baking sheet to the oven.
Bake for another 8-10 minutes per side, or until the biscotti are golden brown and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack.
Store in an airtight container at room temperature for up to 2 weeks.
