Cranberry-Pistachio Biscotti

Discover this delectable Cranberry-Pistachio Biscotti recipe. Pair this crunchy sweet with your afternoon coffee or enjoy it as a post-dinner treat.

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1-3/4 cups flour

1 tsp. CALUMET Baking Powder

2 egg s

3/4 cup sugar

1/3 cup olive oil

1 Tbsp. vanilla

1 cup PLANTERS Pistachio Lovers Mix , coarsely chopped

1/2 cup dried cranberries

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate , broken into small pieces

1. Combine flour and baking powder. Beat eggs, sugar, oil and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. (Dough will be sticky.) Stir in nuts and cranberries.

2. Use moistened hands to divide dough into 4 pieces; shape each piece into 7-inch log. Place on parchment-covered baking sheet.

3. Bake 20 to 25 min. or until lightly browned; cool 15 min. Transfer to cutting board. Use serrated knife to cut each log into 1/2-inch-thick slices; place, cut sides down, on baking sheet. Bake 13 min. or until lightly toasted; cool completely.

4. Melt chocolate as directed on package. Dip bottoms of biscotti, 1 at a time, into chocolate; let excess chocolate drip off. Return biscotti, cut sides down, to baking sheets. Let stand until chocolate is firm.

Cranberry-Pistachio Biscotti

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