1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter, sugar, and honey until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pistachios.
4. Divide dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide, spacing them apart.
5. Bake for 25-30 minutes, until lightly golden and firm to the touch. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
6. Slice logs diagonally into 3/4-inch thick slices. Arrange slices cut-side down on the baking sheet and bake for 10-12 minutes per side, until crisp and golden. Let cool completely.
7. Melt white chocolate with vegetable oil in a double boiler or microwave, stirring until smooth. Dip one end of each biscotti in the white chocolate, then place on parchment to set.