Christmas Cranberry Pistachio Biscotti

2 1/2 c. unbleached flour
1 1/2 tsp. baking powder
1/2 tsp salt
1 c. sugar
1/4 c cold butter, cubed
2 T vegetable oil ( I like melted coconut oil)
3 eggs
1 tsp vanilla extract (or orange or almond)
1/3 c. dried cranberries
1/3 c chopped pistachios
 4 oz white chocolate, melted

Preheat oven to 350 degrees F.
Mix the flour, baking powder, salt, and sugar in a bowl. Add cold butter and cut in with pastry cutter.  Stir in the dried cranberries and pistachios.  Mix oil, eggs and extract in another bowl.  Stir into the dry ingredients and combine well.
Turn dough onto a floured surface. Divide in two, and transfer each half to a parchment-covered baking sheet.  Form each half into a  14" x 4" log.  Bake at 350 degrees for 20 minutes.
Remove to cutting board, slice diagonally into 1" slices, and place back on baking sheets, cut side down. Bake an additional 5-10 minutes, until "toasted" on both sides.
Drizzle one side with melted white chocolate, or dip bottom of cookie into melted white chocolate.
Cool completely. Store in an airtight container.