Toast nuts in oven for 10 minutes and cool. Mix flour, salt and baking powder together; set aside.
Beat eggs and sugar then add vanilla and almond extract. Add half of the flour then oil and mix well. Add remaining flour and ice water and mix until everything is incorporated. Stir in pistachios and dried cranberries.
Knead dough on a floured board and divide into four equal pieces.
Shape each piece into a loaf that resembles Italian bread.
Place loaves on a cookie sheet that has been lined with parchment paper. Bake two loaves per tray for 15 to 20 minutes. Remove from oven, cool completely and transfer to a cutting board. It’s important that they cool completely so they don’t break apart.
Slice cooled cookies on a diagonal and lay them on their sides on cookie sheets. Continue baking and turn after 5 to 7 minutes so biscotti are toasted on both sides.
Store in tins. This recipe is part of our Christmas cookie repertoire. My husband loves them, so I make them throughout the year.
You can dip cookies in white chocolate and sprinkle with additional pistachios and dried cranberries.
