Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.

In a large bowl, stir together the flour, baking powder, and salt; set aside.

Gently fold in the pistachios and cranberries until evenly distributed.

Divide the dough into 2 equal portions, then shape each into a long skinny loaf that runs about the length of the baking sheet. (See the pictures for help!)

Place the two loaves on the parchment lined baking sheet. Bake for 25-30 minutes, or until the loaves have puffed up and are golden brown along the bottom edge.

Allow the biscotti loaves to cool for at least 20 minutes, until they can be safely handled.

Use a serrated knife to slice the loaves into roughly 1” strips.

Spread the biscotti slices out on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, until desired level of done-ness is reached, flipping halfway through.

(Optional chocolate dip/drizzle) Allow the biscotti cookies to cool completely before adding chocolate. Place the chocolate chips in a small, microwave safe bowl. Microwave in 30 second increments, stirring each time, until chocolate is melted. Dip the end of the cooled biscotti cookies into the chocolate, or drizzle the chocolate over the cookies. Allow to cool before handling.