Preheat oven to 300ºF (150ºC). Use a convection setting if you have one.

Mix together all but the last two ingredients thoroughly. You can use a food processor or just hand mix it in a bowl.

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Once the dough is throughly mixed, add in your cranberries and pistachios, making sure they are well dispersed throughout the mixture.

Pour the dough onto a baking sheet that has been lined with a sheet of baking or parchment paper.

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Using damp hands, so that the dough doesn't stick to them, form the dough into a long log shape. If you want to make small biscotti, you can form two thinner logs.

Bake for about 10-15 minutes or until the dough begins to turn a light golden color. Turn off your oven, and leave the biscotti inside to slowly cool.

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Once the dough is cool enough to handle well, slice the biscotti into ½ to 1 inch thick slices.

Turn the oven down to around 170ºF (75ºC), and bake for another 30 minutes or so, turning the biscotti over halfway through the baking process.

Once again turn your oven off and leave the biscotti inside to finish crisping up as it cools.

Serve immediately or save in an airtight container.