Biscotti dough

• Line a baking pan with parchment paper. Heat your galley oven to 325º. Layer insulated baking sheets and/or foil to protect your pan from the direct heat.
• Mix the dry ingredients. Cream together the butter and sugar. Add eggs one at a time. Mix in the lemon zest and vanilla. Add the flour mixture and mix until blended. Fold in the cranberries and nuts. (don't use more cranberries of pistachios than the recipe calls for as they will fall apart when sliced.
• Turn the dough onto a lightly floured work surface. Divide the dough in half. With lightly floured hands roll each half into logs 1/2" in diameter. About 15 inches long or the width of you galley oven.
• Bake for 30 minutes until lightly firm to the touch. Remove from oven and let cool for 10 minutes.
• Place the logs on a cutting board. With a sharp serrated knife cut slices on the diagonal 1/2 inch thick. Lay the slices on a parchment lined baking sheet and bake until dried out and slightly browned, about 7 minutes. Turn each slice over and bake for another 7 minutes until golden. Remove to a wire rack to cool.
• Use a double boiler. But if you don't have a double boiler on board, jury rig one best you can: a big pan with water, a smaller pan set inside with the white chocolate. Heat up the water, keeping an eye on the chocolate. Once it begins to melt, add the Canola oil. Stir until smooth. The perfect melting temperature is critical. If it gets too hot the chocolate starts to solidify. 
• Dip each slice into the chocolate coating 1/3 of the slice. Lay on parchment paper to dry completely. If it's cold outside, let them dry in the cockpit.
• They are good to eat now, or keep them in an air tight container and they will last for weeks.