Preheat your oven to 350°F (175°C). In a large bowl, use your stand mixer or hand mixer to cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy (3-5 minutes).
Beat in 3 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add to wet ingredients and mix on low speed until just combined.
Gently fold in 1 cup dried cranberries and 1 cup shelled pistachios until evenly distributed.
Divide dough into two equal portions. Shape each into a 12-inch long and 2-inch wide log on a parchment-lined baking sheet.
Bake logs for 25-30 minutes until golden brown and firm. Remove and cool for 15 minutes.
Slice logs diagonally into 1/2-inch thick pieces using a sharp serrated knife. Lay slices cut side down on the baking sheet.
Bake slices for 10-15 minutes, flipping halfway through, until crisp and golden.
Melt 1 cup semi-sweet chocolate chips in 20-second intervals in microwave or using a double boiler until smooth.
Dip one end of each cooled biscotti into melted chocolate. Place on parchment paper and let chocolate set at room temperature or in fridge.
