Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.​

Mix Wet Ingredients: In a large bowl, whisk together the sugar, olive oil, vanilla extract, almond extract, and eggs until well combined.​

Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until a dough forms.​

Add Nuts and Fruit: Fold in the pistachios and dried cranberries until evenly distributed.​

Shape the Dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide.​

First Bake: Bake in the preheated oven for 35 minutes, or until the logs are firm to the touch.​

Cool and Slice: Remove from the oven and allow to cool for 10 minutes. Using a serrated knife, slice the logs diagonally into ½-inch thick slices.​

Second Bake: Place the slices cut side down back onto the baking sheet. Bake for an additional 10 minutes, flip the slices, and bake for another 10 minutes, or until golden brown.​

Cool Completely: Transfer the biscotti to wire racks to cool completely before serving or storing.​