Cranberry Pistachio Biscotti

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
2. In a large bowl, combine the 2 ¼ cups all-purpose flour, 1 cup granulated sugar, ½ teaspoon baking powder, and ¼ teaspoon salt.
3. Mix in the 2 room temperature eggs, ¼ cup vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon orange zest until just combined. Fold in the 1 cup chopped pistachios and 1 cup sweetened dried cranberries until well incorporated.
4. Divide the dough in half on the prepared baking sheet and form the dough into logs about 14 inches long and 2 inches wide. Lightly wet your fingers and press the top of each log to flatten just slightly.
5. Mix 1 egg with 1 tablespoon water and brush the mixture across the tops of the logs. Bake for 30-35 minutes, until they are firm on top. Allow to cool completely.
6. Once the logs are completely cooled, heat the oven to 325 degrees Fahrenheit. Transfer the cooled logs to a cutting board and cut each one into 12 pieces, using a serrated knife.
7. Place the slices back on the baking sheet, laying them down on the cut side, and bake for 18-20 minutes, until they begin to get crisp.
8. Let the cookies cool completely before dipping the ends in melted white chocolate and sprinkling with additional chopped pistachios and cranberries.