Preheat oven to 350°F.

In a stand mixer bowl, combine flour, sugar, baking powder, and salt on low speed using the paddle attachment.

Add butter and beat on medium speed until coarse crumbs form.

Add eggs one at a time, mixing after each addition.

Mix in cranberries, pistachios, cinnamon, and nutmeg.

Continue mixing until the dough forms larger pieces, about 1 minute.

Shape the dough into two 2-by-12-inch logs on a parchment-lined baking sheet.

Bake until dry and set, about 25 minutes.

Let the logs cool completely on the sheet on a wire rack.

Transfer to a cutting board and cut logs into 1/4-inch slices using a serrated knife.

Bake biscotti slices on parchment-lined sheets until golden, 15 to 20 minutes, rotating halfway through.

Continue baking until dry and firm. Rotate every 5 minutes after the first 15 minutes if browning too quickly.

Let cool completely on sheets on racks.

Store in airtight containers for up to 1 week.

Enjoy!