Preheat the oven to 350°F and line a baking sheet with parchment paper.

Cream ⅓ cup of softened butter and ½ cup of sugar in a large bowl for 2-3 minutes, until pale and fluffy.

Beat in 2 eggs and ½ teaspoon of almond extract until combined.

Add 1¾ cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt, and stir until a soft dough forms.

Fold in ¾ cup of dried cranberries and ¾ cup of pistachios.

Transfer the dough to the baking sheet and, with lightly floured hands, shape it into a log about 12 inches long, 3 inches wide, and ¾ inch tall.

Bake for 25-28 minutes, until the log is firm to the touch and light golden with cracks across the top.

Cool the log on the baking sheet for 10-15 minutes, and lower the oven to 325°F.

Move the log to a cutting board and cut it on a sharp diagonal into ¾-inch slices with a serrated knife, using a gentle sawing motion.

Arrange the slices cut side down on the baking sheet and bake for 8-10 minutes.

Turn each slice over and bake for 8-10 minutes more, until the cut sides feel dry.

Cool the biscotti completely on a wire rack before serving or packing, and dust with powdered sugar if you like.