Preheat oven to 350°F.

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.

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

Add the butter and sugar to the bowl of your mixer and mix together using the paddle attachment until it is creamy.

Add the eggs, almond extract, and vanilla extract and continue mixing for 30 seconds or until the mixture comes together.

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.

Stir in the almond slices.

Divide the dough in half and place it on a parchment paper -lined baking sheet.

Form each half into a 2-3 inch-wide log that is about 3/4-inch-tall.

Bake for 20-25 minutes until the dough is firm but still has a little bit of give when you press on it.

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.

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 completely.

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.

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

Let the chocolate firm up and then you're ready to enjoy!