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1
Heat oven to 350F (180C) with oven rack in middle.
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2
Line a cookie sheet with parchment paper or lightly grease.
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3
Combine flour, baking powder, and salt in medium bowl.
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4
Beat butter and brown sugar in bowl of a heavy-duty mixer on Medium-High speed until creamy, scraping down sides of bowl once or twice.
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5
Add vanilla and eggs, one at a time, beating after each, and scrape down sides of bowl once or twice.
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6
Reduce mixer speed to Low speed and add the flour mixture.
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7
Scrape down sides of bowl and beat until dough forms.
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8
By hand, stir in pistachios and white chocolate chips.
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9
Gather dough together on lightly floured work surface and divide in half.
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10
If dough is slightly sticky, dust you hands with flour.
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11
Shape each half into a 12-inch (30-cm) log and place on prepared cooking sheet, about 4 inches (10 cm) apart.
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12
Flatten logs slightly.
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13
Bake 18 to 20 minutes or until firm to the touch.
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14
Reduce oven temperature to 300F (150C).
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15
Allow logs to cool 15 minutes.
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16
Slice logs diagonally into 3/4-inch (2-cm) slices.
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17
Return slices to the cookie sheet.
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18
Bake 8 to 12 minutes longer or until lightly browned, turning slices over once to toast second side.
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19
Cool on wire cooling rack.
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20
Store tightly covered.
