Pistachio And Cranberry Biscotti--whole Foods Website

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 cup unsalted butter, melted and cooled
• 3 eggs
• 2/3 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup pistachios, shelled and roughly chopped
• 1/2 cup dried sweetened cranberries
• 4 ounces dark chocolate, at least 65% dark or 4 ounces chocolate

Recipe

• 1 preheat oven to 350°f
• 2 in a medium bowl, whisk together flour, baking powder and salt. set aside.
• 3 in a large bowl, whisk together melted butter, eggs, maple syrup and vanilla.
• 4 using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm dough.
• 5 mix in pistachios and cranberries and combine well (you can knead the dough with your hands if you'd like).
• 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 bake for 30 to 35 minutes, until logs are firm and beginning to turn golden brown.
• 8 remove from oven. use a serrated knife to slice logs into slices, 1/2 to 1 inch thick.
• 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 remove from oven and transfer cookies to baking rack to cool completely.
• 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).