Preheat your oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper.

In a stand mixer bowl, combine the granulated sugar, room temperature butter, lemon zest, and salt. Mix until creamy and well combined.

Beat in the eggs one at a time, mixing well after each addition.

Gradually add the flour and baking powder, mixing until just combined.

Gently fold in the chopped pistachios and dried cranberries.

Divide the dough in half and shape each half into a loaf about 10"x3" on a floured surface.

Place the loaves on the prepared cookie sheet and bake for 30 minutes or until lightly golden brown.

Let the loaves cool on the cookie sheet for 15 minutes, then slice diagonally into 1/2" thick pieces.

Return the slices to the cookie sheet, cut side down, and bake for another 8 to 9 minutes. Flip the slices and bake for an additional 8 to 9 minutes until crisp.

Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.

Dip the bottom cut side of each biscotti into the melted chocolate, scraping off any excess. Drizzle the remaining chocolate over the tops.

Place the finished biscotti in the refrigerator to let the chocolate set.