Heat the oven to 350°F and line a 11 x 17-inch rimmed baking sheet with parchment paper.

Sift the flour, baking powder and salt into a shallow bowl. With a rubber spatula, stir in the pistachios and cranberries; then push the mixture into a mound and make a well in the center.

In a medium bowl, whisk together the sugar, eggs, egg yolks, zest, and vanilla. Add the mixture to the well in the flour mixture. Using a fork, whisk the mixture into the flour in a circular motion, gradually incorporating the flour in small amounts in a wider path until the flour is completely mixed and smooth.

Tip the dough onto a lightly floured work surface and with floured hands, pat the dough into a disk. Divide the disk of dough into two portions. Shape each portion into a log about 2-1/2 inches in diameter and 12- inches long and place lengthwise on the prepared baking sheet.

Press the tops of the logs lightly to slightly flatten and smooth them. Transfer the baking sheet to the oven and bake for 25 minutes, until golden brown. They should be springy to the touch with some cracks on the surface.

Remove the baking sheet from the oven and cool for 5-minutes, then transfer to the cooling rack and let cool for 20 minutes.
Reduce the oven heat to 300°F

Transfer the cooled logs to a cutting board and cut each log into 3/4-inch slices. Arrange the slices, cut side up on the same baking sheet and return to the oven and bake for 10 minutes. Flip the slices over and bake an additional 10 minutes until they are crisp.

Transfer the slices to the cooling rack and cool completely. Store biscotti in an airtight container.