Preheat oven to 350°F.
Line a large baking sheet with parchment paper.
Combine the flour, sugar, oats, baking powder, baking soda and salt in the bowl of a stand mixer.
2 cups all-purpose flour, 1 cup sugar, ½ cup old-fashioned oats, 1 tsp baking powder, ½ tsp baking soda, ½ tsp Kosher salt
Blend on low speed for about 30 seconds.
Meanwhile, in a separate bowl, whisk together the eggs and then whisk in the oil, zests, and extracts.
2 large eggs, 4 tbsp vegetable oil, 1 tbsp orange zest, 1 tbsp lemon zest, 1½ tsp vanilla extract, ½ tsp almond extract
Mix in the butter and then add the egg mixture. Mix until fully combined. (It will still be a little loose, this is okay).
4 tbsp unsalted butter
Fold in the cherries and the pistachios.
1 cup dried cherries, 1½ cups pistachios
Transfer dough to a lightly floured surface and divide in half.
Using floured hands, shape each dough half into a 12 to 14" long log.
Transfer the logs to the prepared baking sheet, about 5" apart.
Flatten each log into a 2" wide strip (about ½" - ¾" tall).
Bake until lightly browned and set, about 25 minutes...rotate the pan about halfway through.
Transfer to a rack and let cool for 15 minutes.
Reduce the oven to 250°F.
Line a second baking sheet with parchment paper.
Transfer the biscotti to a work surface.
Using a large knife, cut each log diagonally into 1/3"-thick slices.
Arrange slices, cut side down, on the baking sheets.
Bake biscotti until crisp, about 40 minutes, rotating halfway through.
Transfer to wire rack to let cool.