• Preheat the oven to 350℉ and line a large sheet pan with parchment paper. Grab another one, as you will likely need it later.
• Whisk together the flour, baking powder and salt and set aside.
  3⅓ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt
• Cream together the butter, sugar, and extracts in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) until light and fluffy, about 3-4 minutes.
  ½ cup + 2 tablespoons unsalted butter, 1⅓ cups granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon almond extract
• Add in the eggs one at a time, waiting until the first is incorporated before adding the next. Scrape down the sides at the end, and mix again.
  3 large eggs
• With the mixture running on low speed, add in the flour mixture in 3 separate additions. Scraping down the sides of the bowl as needed.
• Mix until almost combined, but some flour still shows. Add in the pistachios and cranberries, then mix on low until evenly dispersed. Finish mixing by hand, if needed.
  ⅔ cup chopped or slivered pistachios, ⅔ cup dried cranberries

Baking

• Divide the dough into two equal pieces, then form them each into a plank about 12”x3”. Use floured hands, and keep each plank a couple of inches apart on the sheet. (See step-by-step pictures in the blog post for reference).
• Bake for 30 minutes until lightly golden, then slice each plank into 1-inch pieces. I like to do it slightly diagonally for visual interest.
• Reduce the oven temperature to 325℉.
• Turn each piece of biscotti so it’s cut side down (grab another sheet pan if you can’t fit them all). Bake again for 10 minutes. Flip each piece of biscotti and bake for another 10 minutes on the other side.
• Cool completely.
• If desired, melt your choice of chocolate and dip half of the biscotti into the chocolate and return to the pan. You can also drizzle the chocolate over half.
  ½ cup melting wafers