Name: White Chocolate Cranberry Pistachio Biscotti
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 18 cookies
Ingredients: 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled), plus more for work surface + hands; 1 cup (200g) packed light or dark brown sugar (I prefer light here); 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 cup (60g) unsalted butter, cold and cubed; 3 large eggs; 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil); 1 teaspoon pure vanilla extract; 3/4 cup (75g) pistachios; 3/4 cup (120g) dried cranberries; egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk; 8 - 10 (226g - 282g) ounces white chocolate, coarsely chopped*