In a large bowl, cream the butter and sugar. Add in the eggs and extracts and beat well to combine.

In a small bowl combine the flour, baking powder and salt and slowly add to the creamed mixture (the dough will be sticky). Stir in the cranberries and pistachios, cover and chill for 30 minutes.

Preheat oven to 350 degrees F.

Divide dough in half and on a floured surface shape each half into a 2"x12" log. Carefully place on an ungreased baking sheet and bake for 28-30 minutes or until golden. Cool on pan for a few minutes but no longer than 5. With a sharp knife carefully cut each log into diagonal strips roughly 3/4" wide. About 12 cookies per log. Place slices cut side down on baking sheet and bake for 10 minutes. Turn slices over and bake for 8 additional minutes if you like your biscotti really crunchy.

Remove from baking sheet and cool completely. If desired dip one end into melted chocolate. Allow chocolate to harden before storing in an airtight container.