Pistachio Cranberry Biscotti with Dark Chocolate Drizzle

Delight in the crisp texture and nutty flavor of pistachio cranberry biscotti, topped with a dark chocolate drizzle.

Ingredients

• 1 cup unsalted pistachios, shelled
• 1 cup dried cranberries
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, beat the eggs and vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Stir in the pistachios and cranberries until evenly distributed throughout the dough.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet and bake for 25-30 minutes, until lightly golden.
8. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (165°C).
9. Using a serrated knife, slice the logs diagonally into 3/4-inch thick slices.
10. Arrange the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes.
11. Flip the biscotti and bake for another 10 minutes, or until crisp and golden.
12. While the biscotti are cooling, melt the dark chocolate chips in a microwave or double boiler.
13. Drizzle the melted chocolate over the cooled biscotti and let it set before serving.

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