Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the sugar and eggs with an electric mixer until pale and thick (about 2–3 minutes). Mix in the vanilla and almond extracts.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries and pistachios using a spatula.

Turn the dough out onto a floured surface. Divide it into two equal portions. Shape each into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.

Bake for 25–30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and allow them to cool for 10 minutes.

Using a sharp knife, cut each log diagonally into ½-inch-thick slices.

Place the slices cut-side down on the baking sheet. Bake for 10 minutes, flip each slice, and bake for an additional 10 minutes. The biscotti should be crisp and lightly golden.

Transfer the biscotti to a cooling rack. If desired, drizzle with melted white chocolate and let it set.