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

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate bowl, beat the eggs with vanilla extract, almond extract, and optional orange zest until well combined.

Pour the wet mixture into the dry ingredients, stirring gently until a sticky dough forms.

Gently fold in the pistachios and dried cranberries until evenly distributed.

Divide the dough in half and shape each half into a log about 2 inches wide and 10 inches long on the baking sheet.

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

Cool the logs for about 10 minutes, then slice them diagonally into ¾-inch thick pieces.

Lower the oven temperature to 300°F (150°C) and bake the sliced biscotti for 10-20 minutes until crisp.

Cool completely on a wire rack and drizzle with melted white chocolate if desired.