In a food processor, combine the white whole wheat flour, sugar, baking powder, and salt and pulse a few times. Add the almond butter and blend until combined.

Add the coconut milk and blend until combined.

Add the pistachios and cranberries and pulse a few times. Empty the dough onto a flat surface and gently mix the dough with your hands to fully incorporate the pistachios and cranberries.

Shape the dough into a rectangle and place on a parchment lined sheet pan.

Bake at 350 degrees for 25 minutes and allow to cool for 10 minutes.

Transfer the baked dough onto a cutting board and cut into pieces (approximately 12 but you can cut as thick or thin as you like).

Place the slices, cut side down, back on the sheet pan and bake for an additional 12-15 minutes. You can bake them for an additional 4-5 minutes if you like your biscotti on the firm side.

Allow to cool on the sheet pan as they will continue to crisp up more as they cool. Enjoy!