Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a stand mixer, combine room temperature unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add the large eggs one at a time, mixing well after each addition. Pour in the vanilla extract.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients in the stand mixer.

Gently fold in the raw shelled pistachios and dried cranberries using a spatula.

Divide the dough into two equal portions and shape each into a log about 1¼ inches wide and 15 inches long on the prepared baking sheet.

Bake the logs for 25-30 minutes or until firm and lightly golden.

Remove the logs from the oven and let them cool for 10-15 minutes before slicing into 1-inch thick pieces.

Arrange the slices cut side down on the baking sheet and return to the oven for another 10-12 minutes until golden brown and crisp.

Allow the biscotti to cool completely on a wire rack before serving or storing.