• ¾ cup caster sugar
• 2 eggs
• 2 tsps vanilla bean paste
• 2 cups plain flour
• 1 tsp baking powder
• ¾ cup sweetened dried cranberries
• ½ cup unsalted pistachio kernels
• 1 cup white choc melts (150g), melted
Beat sugar, eggs and vanilla paste in a small bowl of an electric mixer for 3 minutes, or until light and creamy.
Sift flour and baking powder into a large bowl. Add sugar mixture, cranberries and pistachios. Stir until mixture forms a soft dough.
Turn dough out onto a lightly floured surface. Divide in half. Roll each into 30cm lengths. Place on a greased oven tray.
Cook in a slow oven (150°C) for 35 minutes, or until light golden brown and firm to touch. Transfer to a wire rack to cool.
Cut into 1½cm-thick slices. Place on two oven trays.
Cook in a very slow oven (120°C) for 20 to 25 minutes, or until firm. Cool on trays.
Dip half of each biscotti into white chocolate. Place on a tray lined with baking paper. Stand at room temperature until set.