Preheat oven to 350 degrees F (180 degrees C).
In a mixing bowl, whisk together the All-Purpose Flour (2 cup) and Baking Powder (1 1/2 teaspoon).
In the bowl of an electric mixer with a paddle attachment, beat the Granulated Sugar (3/4 cup) and Unsalted Butter (1/2 cup) until creamy.
Add the Salt (1/4 teaspoon) and Lemon (1 teaspoon) and mix until combined. Add the Egg (2), one at a time, until each is fully combined.
Slowly add in the flour mixture and mix until batter forms. Fold in Dried Cranberries (1 handful) and Pistachios (1 handful).
Lay the batter on a prepared baking sheet lined with parchment paper. Form into two 6-inch logs.
Bake for 25 minutes.
Take out of the oven and let cool for 15 minutes. Using a serrated knife, cut the biscotti at a sharp angle to make biscotti pieces.
Place individual pieces onto baking sheet and bake for another 10-15 minutes, or until golden. Flip halfway through.
Dip in melted chocolate or dunk in coffee. Enjoy!