Cranberry Pistachio Biscotti

CRANBERRY PISTACHIO BISCOTTI
Ingredients: 

6 Tbsp Butter, Softened

¾ cup Sugar

2 Eggs

1 Tsp Vanilla

2 Cups Flour

1 Tsp Baking Powder

½ Cup Dried Cranberries (Craisins)

½ Cup Shelled Pistachios, Chopped

8 oz White Chocolate Candy Coating (Vanilla Candiquick), Melted

Preheat oven 350. Line large baking sheet with parchment paper, set aside.

In large mixing bowl, beat butter with sugar until combined, 2 min. Add in eggs and vanilla. Slowly add flour and baking powder. Mix until blended. Fold in cranberries and pistachios.

On prepared baking sheet, shape dough into 12 inch x 5 inch rectangle that is about ½ inch thick.

Bake 25 min. Remove from oven. Using serrated knife, slice biscotti into 12 (1 inch) wide slices. Lay each slice on its side. Bake an addition 10 minutes. Flip biscotti to opposite side and bake another 10 minutes. Remove and cool.

To garnish, melt chocolate and dip bottom of biscotti into melted chocolate. Set on parchment paper or cooling wire rack until dry (about 15 minutes)