Finely chopped pistachios and cranberries for dipping
Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the eggs, oil, vanilla, and orange zest and mix on low until just combined. Fold in the pistachios and cranberries by hand. You may have to actually use your hands to mix them in.
Turn half of the dough out onto the parchment-lined baking sheet, form it into a log that is about 14 inches long and 2 inches wide. Lightly wet your fingers and press down on the top of the log to flatten it just slightly. Leaving several inches between the log, repeat with the second half of the dough.
Mix the beaten egg with 1 tablespoon of water and then brush across the tops of the logs. Bake for about 30-35 minutes, until they are firm on top. Allow to cool completely.
Once the logs are completely cooled, reheat the oven to 325°. Transfer the logs to a cutting board and cut each one into 12 pieces using a serrated knife. I cut mine on a slight bias to get longer pieces. Return the slices to the baking sheet, laying them down on the cut side, and bake for 18-20 minutes, until they begin to get crisp.
Let the cookies cool completely before dipping the ends in melted white chocolate and sprinkling with the chopped pistachios and cranberries.