Line a cookie sheet with parchment paper and preheat the oven to 300F.

In a large bowl of a standup mixer with a paddle attachment add the oil and sugar and mix well. Add in the extracts and eggs and again mix well.

In another bowl, whisk together your dry ingredients, flour, salt, and baking powder. Add it to the sugar, oil mixture and continue to mix until well blended. Add the cranberries and pistachio and mix well, the dough will be stiff.

Divide dough in half and make into two logs about 9x3" on the parchment paper. The dough can be handled much easier with wet hands so that it doesn't stick.

Bake for 30-40 min. or until very light brown. Let cool for 10 min. and then carefully cut into 3/4" slices with a serrated knife.

Turn the cookies onto their sides on the same parchment paper and bake for 10-12 min. or until golden and cooked through. Let cool on racks.

Once cool, melt chocolate and pour into a plastic icing bag, cut off a small amount from the tip of the bag. Drizzle each biscotti with the melted chocolate.

The recipe can be easily doubled and they freeze well.