Cranberry Pistachio Biscotti

Dessert

Preheat oven to 350 degrees. Line baking sheets with parchment.
Combine flour, baking powder and salt in a bowl; set aside.
In a mixer, beat sugar, butter, eggs and vanilla until well blended. Mix in flour mixture, dried cranberries and pistachios.
Divide the dough in two and shape each piece into a long log on the parchment lined baking sheet. Bake until golden brown, about 30-40 minutes. Cool completely. Slice each log into ½ inch wide slices. Arrange on a baking sheet. Bake 10 minutes. Turn the biscotti over and bake another 5 minutes. Cool completely.
Place melted white chocolate into a zip lock bag. Cut small hole in the corner of the bag. Drizzle the biscotti with white chocolate. Let set about 30 minutes.