Toast almonds. In a small skillet over medium heat toast your slivered almonds for approximately 3 minutes. Keep an eye on them to ensure they don’t burn.

Mix dry ingredients.  In a bowl combine the dry ingredients; all purpose flour, baking powder, and salt. Mix together well and set aside.

Add dry ingredients. Slowly add the mixed dry ingredients to mixing bowl. Mix on low speed until the flour eggs, and butter come together to form a dough.

Form dough. Divide your dough in half and place each piece on a parchment-lined baking sheet. Form each half into a 2-3-inch-wide log that is about 3/4-inch-tall.

Cool and cut. Once it is done baking, let the dough cool for 20 minutes. Then, using a serrated knife, cut the log diagonally into 1-inch wide slices.

Bake again. Place the slices back on a parchment paper lined baking sheet and bake for another 5 minutes on each side until they are crisp.  Remove from oven and let cool.

Melt chocolate. While the biscotti cools chop up the chocolate and melt it in the microwave heating it for 15 seconds at a time until it is smooth.

Dip and top. Once the biscotti has cooled, dip the flat edge (the bottom when it was baking) into the chocolate and then sprinkle with finely chopped cranberries and pistachios.