Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Pulse the cranberries with 2 tablespoons of sugar and 1 tablespoon of flour in a food processor. Place in a small bowl, set aside. Chop or pulse the nuts in the food processor, set aside.

Cream the butter and 1 cup sugar together in an electric mixer fitted with the paddle attachment. Add the eggs one at a time waiting until each is incorporated before adding the next. Add the vanilla extract and let incorporate completely. Add the flour, baking powder, and baking soda until thoroughly combined, about 1 minute. Add the processed cranberries and pistachios into the dough, and use the stir setting to mix until just combined.

Flour your hands and the outside of the dough. Transfer to the prepared baking sheet and shape into a long, skinny, flat loaf - you want it to be about 14 inches long by 3 inches. Bake for 35 minutes. Remove from oven and let cool. Cut the loaf into thin slices with a serrated knife, about 3/4 inch thick.Place the slices face down on baking sheet and bake for another 15 minutes, flipping the slices over half way in between. They're done when they start getting brown and crispy. They can be baked for up to an additional 5 minutes for extra crunchy biscotti, but keep a very close eye on them. Set aside and let cool.

In a microwave safe bowl, zap the white chocolate in 15 second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from. Serve with coffee, warm milk, or tea.