Cranberry Orange Pistachio Biscotti

Place a baking rack in the top third of the oven and preheat to 350 degrees F.
Reduce oven temperature to 325 degrees F.
In a medium bowl, whisk together flour, baking powder, allspice and salt.
In the bowl of a mixer, cream the butter and sugar until light.
Add the eggs and mix until smooth.
Mix in orange zest, orange liquor.
Gradually add the flour mixture and beat until just combined.
Stir in the cranberries and pistachios.
Turn dough out onto a lightly floured surface and divide in half. Shape dough into two separate logs about 1 1/2-inches by 10-inches long, and about ½ - 1-inch in thickness.
Place the rolls on a baking sheet approximately 2 inches apart.
Bake in the top third of the oven for 20-25 minutes, or until set and lightly browned on the top.
Cool the logs on the baking sheet for about 5 minutes or cool enough to handle, and then cut diagonally into 1/2-inch thick slices.
Place the slices flat on the baking sheet and return to the oven to bake for 10 minutes to dry them.
Turn slices over, baking for an additional 10 minutes.
If you desire the biscotti to be hard enough for dunking, turn oven off and leave the biscotti in the oven for an additional 20 minutes.
Transfer to a wire rack to cool and store in a tightly covered container.