Preheat the oven to 350F. Line one large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the diced butter chunks to the bowl then crumble/cut the butter chunks into the flour mixture using a pastry cutter or your hands until the mixture is crumbly.

Add eggs, melted coconut oil, and vanilla to the bowl of your stand mixer fitted with the whisk attachment. Whisk together on med-low until smooth. [Alternatively, you could just whisk these together in a small bowl by hand.]

Change the mixer attachment to the kneading hook. Add the flour mixture to the mixer bowl with the egg mixture then knead on low until a crumbly dough forms, about 5 minutes (it will look barely moistened and be quite crumbly). Once you hit this point, knead for 1-2 to minutes longer. [Alternatively, you could mix together the egg and flour mixtures in a large bowl with a rubber spatula then knead on a floured work surface with your hands.]

Whisk together egg wash ingredients until smooth.

Add the dough to the prepared baking sheet then shape into a 6-inch x 12-inch slab then brush the top of it with egg wash using a pastry brush. Sprinkle course sugar over top.

Bake in the oven for about 30 minutes or until lightly browned. Remove from the oven, but don’t turn off the heat! Allow to cool for 10 minutes or cool enough to touch.

Slice the slab into 1-inch wide pieces then turn them on their side. Place the baking sheet back in the oven and bake 10 minutes then flip them onto the second side then bake for a final 10 minutes. The biscotti pieces should be slightly soft in the centers with harder edges when done.

Remove biscotti from the oven then allow to cool completely before dunking/drizzling with white chocolate.

Melt the white chocolate according to the package instructions. Dunk one end of each biscotti in the chocolate then place then on wax paper. Drizzle the remaining white chocolate over the not-dunked biscotti part for extra fun.