Add each egg, one at a time, allowingthe batter to combine before adding the second egg.
Lower the speed if using amixer, and beat in the dry ingredients gradually until incorporated.
Add in the white chocolatechips, raspberries, and pistachios. Stir in by hand with a spoon,making sure the added elements are evenly incorporated.
Drop batter into the pan andspread to level out. Bake for 25-30 minutes. Timescan vary, depending on the thickness of your sheet cookie and the size of yourpan. Make sure the toothpick test comes out clean and tidy. Let cool for 15 minutes, thenmove to a wire rack to cool completely.
If making icing, whisk theconfectioners sugar with a few teaspoons of the heavy cream.Keep adding more of the heavy cream to loosen up until the icing is the properconsistency. You can drizzle or pipe over the bars when cooled.