Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

1 cup shelled pistachios (salted or unsalted, I used salted)

heaping 1/2 cup dried cranberries

1/2 cup unsalted butter

3 eggs

1 cup sugar

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp ground ginger

1/2 tsp salt (add another 1/4 tsp of salt if using unsalted pistachios)

1 cup dark chocolate chips (semi-sweet works too!)

Preheat oven to 350 degrees. Spread the pistachios on a parchment-lined baking sheet in a single layer and place in the oven to toast while the oven preheats. Whisk the flour, baking powder, ginger, and salt together in a medium bowl.

Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla, one at a time, mixing well after each. Add the dry ingredients and mix until just combined. Stir in the cranberries and pistachios.

Divide the dough in half. Form each into a smooth log about 12 inches long and 1/2-3/4 inch tall on your lined baking sheet. Bake for 30-35 minutes or until the edges are just starting to brown. Let cool for a few minutes, then slice on a diagonal. I like my biscotti thinner, you can cut them as thick as you like them. Lay the cookies cut side down on the baking sheet and bake for 8 minutes. Flip them and bake for 8 more minutes. Cool completely on a wire rack.

Place chocolate chips in a microwave safe bowl and microwave for 1 minute. Remove from the microwave and stir well. Return to the microwave for 30 second and stir until lumps disappear. You might need one more 30 second session to melt all the lumps. Drizzle over cooled biscotti.