In a large bowl, add the sifted flour, baking soda, baking powder and salt into a bowl and set aside.

Using a stand mixer (or hand mixer is fine), mix together the butter, sugar, lemon zest and lemon juice and vanilla. Mix until everything is incorporated and mixed well. Next, add 1 egg at a time until mixed together thoroughly.

On low speed, add your flour mixture in 3 additions. When you are at your last addition to add flour, put the pistachios in with the flour and coat together so the pistachios are covered with flour. This helps them mix evenly so the nuts don't sink to the bottom of the batter. Mix everything until just mixed through.

Place dough on lightly floured surface. It will be VERY sticking. Add about ¼-1/2 cup additional flour and coat on all side so it does not feel sticking anymore. Cut dough in half and wrap in plastic wrap and refrigerate for at least 20 minutes.

When dough is ready, bring it back to your lightly floured work surface. At this point you can either take each half and cut into thirds for mini biscotti or cut in half.

Take each piece of dough and gently roll it into a long log, about 9-10 inches long. Place it on a non-stick baking sheet. If you are doing mini biscotti, you can fit 3 logs on your baking sheet. If you're making larger biscotti, only place 2 because they spread a bit.

Bake logs at 350 degrees F for 20 minutes, rotating the sheets halfway through.

When done, allow to cool enough to handle and then use a serrated knife to cut the biscotti on a very sharp angle. Place cookies cut side up back on the baking sheet and allow to continue baking for another 15 minutes, rotating the sheets halfway through.

When done, allow the cookies to cool on a wired rack and make the melted white chocolate.

To make the melted white chocolate, get a double boiler ready by bringing a small pot of water to a simmer. Place a glass bowl on top of the top and make sure that the bottom of the bowl is NOT touching the water.

Add the white chocolate chips and coconut oil and slowly stir, allowing both the oil and chocolate to melt. Continuing this until the chocolate is fully melted.

Then, use a spoon and drizzle the chocolate over the biscotti. Or you can dip half the biscotti into the white chocolate. Allow cookies to rest on baking sheet or wire rack until chocolate solidifies on the cookie.