Preparation:

1. Preheat oven to 350°F. Combine the flour, cornstarch and baking powder in a small bowl and reserve. Line baking sheets with parchment paper or non-stick baking liners or spray with cooking spray.
2. Place the eggs, sugar, vanilla extract, lemon juice, and salt in a large mixing bowl. Using the Cuisinart SmartPower Hand Mixer, start on low speed and gradually increase to medium speed, and beat until the batter is thick and smooth, about 2 minutes.
3. Add the dry ingredients to the batter in 3 additions, mixing on low for 30 seconds after each addition. Add pistachios and cranberries and continue on low until just blended.
4. Divide dough in half. Place each half on the baking sheet and shape into 10 x 3 inch rectangles. Bake until toothpick inserted in the center comes out clean, about 12 to 14 minutes. The tops of the rectangles should not be browned. Do not over bake or biscotti will be too dry. Remove the biscotti from the i=oven and cool 10 minutes on baking sheet .
5. Cut each rectangle into 12 equal slices. Place the cookies cut side down on the baking sheet. Bake for an additional 11 to 13 minutes, until crisp. Remove the biscotti from the baking sheet and cool on wire rack. When completely cool, store in an airtight container. For a change, try dried blueberries and almonds or dried tart cherries and hazelnuts.