Pistachio and Cranberry Biscotti--Whole Foods Website

Ingredients

Directions

1. 1

   Preheat oven to 350°F

2. 2

   In a medium bowl, whisk together flour, baking powder and salt. Set aside.

3. 3

   In a large bowl, whisk together melted butter, eggs, maple syrup and vanilla.

4. 4

   Using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm dough.

5. 5

   Mix in pistachios and cranberries and combine well (you can knead the dough with your hands if you'd like).

6. 6

   Divide dough into two equal portions and transfer to a parchment-covered baking sheet. Shape into two logs, each about 12 inches long and about 1 inch tall. Leave space between logs to allow space for dough to spread during cooking!

7. 7

   Bake for 30 to 35 minutes, until logs are firm and beginning to turn golden brown.

8. 8

   Remove from oven. Use a serrated knife to slice logs into slices, 1/2 to 1 inch thick.

9. 9

   Arrange slices on baking sheet and bake 20 to 25 minutes, turning cookies once halfway through, until golden and crisp (I like mine extra crispy, so I turn the oven down to 300° and let the cut cookies bake a little longer).

10. 10

    Remove from oven and transfer cookies to baking rack to cool completely.

11. 11

    Meanwhile, melt chocolate separately over a double boiler (or in microwave). When cookies are cool, drizzle with dark chocolate and refrigerate to allow chocolate to harden (a few minutes).