White Chocolate Cranberry Pistachio Biscotti

to handle cut each into 1 inch thick slices. Set slices cut sides upright ¼ inch apart on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
Melt the chopped white chocolate in a double boiler or carefully! use the microwave. For the microwave place the white chocolate in a medium heatproof bowl. Melt in 15 second increments stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
Biscotti will stay fresh covered at room temperature or in the refrigerator for 12 weeks.