• Preheat the oven to 350° and line a baking sheet with parchment paper. Lightly spray the parchment with oil.
• In a separate bowl, stir together the 1 2/3 cup of GF flour, 1/2 tsp xanthan gum, 1 tsp baking powder, and 1/4 tsp of salt, and set to the side.
• In your Kitchenaid mixer fitted with the paddle attachment, add the two eggs and 2/3 cup of sugar. Mix for 2-3 minutes until combined and a pale yellow. Then add the 2 tbsp of vegetable oil, and mix until thoroughly combined.
• Next, add in the dry ingredients and mix. Then follow with the chopped cranberries and chopped pistachios. Make sure everything is thoroughly mixed together.
• Scoop the biscotti dough onto the parchment paper and using lightly damp hands (so the dough doesn't stick to you) shape the dough into a log that is 1" thick by 3" wide, by 8" long. Place the baking sheet in the oven and bake at 350° for 25 minutes.
• After 25 minutes, remove the baking sheet from the oven and let the biscotti cool for 5-10 minutes, until it's cool enough for you to be able to handle it. Next, trim off the very ends and slice 15 1/2" biscotti. Turn them all on their sides and place them back in the oven to bake for another 10 minutes or until they are a light golden brown color.
• Once the biscotti are finished baking for the second time, remove the baking sheet from the oven and allow them to fully cool before dipping in the white chocolate.

White Chocolate

• In a microwave-safe bowl, melt 1 cup of Ghiradelli Melting White Chocolate pieces on low heat for 5-second bursts of time. Make sure you don't overheat/burn the white chocolate. Once it's fully melted, dip half of each biscotti in the white chocolate and sprinkle with finely chopped pistachio, laying them back on the parchment to cool and harden.
• Finally, once the white chocolate has set, make yourself a cup of coffee, or Earl Grey tea and enjoy dipping your delicious Gluten-Free Cranberry Pistachio Biscotti in it!