White Chocolate Cranberry Pistachio Biscotti

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Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & 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 (4 Tbsp; 56g) 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*

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