• Preheat the oven to 350°F and line a baking sheet with parchment.
• Whisk the flour, baking powder, cinnamon, and salt together in a medium sized bowl.
• In a large bowl, whisk the sugar and oil together until combined. Then whisk in the vanilla and eggs. Gradually stir the flour mixture into the wet ingredients until moistened. Gently fold in the pistachios and dried cranberries.
• Divide the dough in half and form two 8- to 9-inch logs, about 1/2 inch thick, and transfer them to a prepared baking sheet. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool; about 10 minutes.
• Using a serrated knife, cut the cooled logs crosswise into 1-inch slices. (If you like longer slices, cut the loaf on the diagonal.)
• Place cut sides up back on the baking sheet and bake for 8 minutes. Carefully turn the biscotti over (they will be hot) and bake for another 8 minutes. The biscotti should feel dry to the touch and be a light golden brown. They will continue to dry as they cool. Transfer to a wire rack to cool completely.

White Chocolate Glaze

• Melt the white chocolate in a double boiler or use the microwave by adding the chocolate to a medium heat-proof bowl and melting in 15-second increments, stirring after each, until melted and smooth. Dip each biscotti cookie in the melted chocolate and place on the cookie sheet. Let the chocolate set in the refrigerator or at room temperature.