Preheat the oven to 300 degrees F.
In a large bowl, or the bowl of your stand mixer, combine the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
Combine the flour, salt, and baking powder. Gradually stir the flour mixture into the egg mixture. Gently mix in the cranberries and pistachio nuts.
Divide dough in half. For two logs, approximately 12x2 inches each on a baking sheet that has been lined with parchment paper or silicon baking mat. Dough will be sticky; wet hands with cool water will help you handle it more easily.
Bake for 35 minutes in the 300 degree oven, until logs are light brown. Remove from oven and cook for 10 minutes. Reduce oven heat to 275 degrees F.
Gently cut logs on a diagonal into ¾ inch thick slices. I used a bread knife to avoid breaking them apart. Lay slices on parchment or silicone mat covered baking sheet. Bake 8-10 minutes, or until dried slightly. Do not ove rbake. Biscotti will crisp up a bit more as it cools.
Store in airtight container.