Chocolate-Dipped Cranberry & Pistachio Biscotti

By exdircomp

Ingredients

• ½ cup sugar
• 2 eggs
• 3 tablespoons The Olive Press Olio Nuovo
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 1 ¼ cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup chopped dried cranberries
• ½ cup chopped pistachios
• ½ cup semisweet chocolate chips

Details

Servings 20

Preparation

Step 1

Preheat oven to 350°F. Lightly oil a baking sheet.
In a large bowl, beat together sugar, eggs, oil, maple syrup, and vanilla until smooth. In a separate large bowl, sift together flour, baking powder, cinnamon, and salt. Add to egg mixture; beat until just mixed. Stir in cranberries and pistachios.
Turn dough out onto a lightly floured surface; knead 10 times, until dough holds. Divide dough in half; form two flat logs about 9-inches long and 3-inches wide each.
Bake 25 minutes, until lightly browned. Cool 10 minutes on baking sheet; reduce oven temperature to 325°F. Cut logs on the diagonal into ½-inch thick slices. Return to baking sheet; bake an additional 10 minutes, turning once. Cool on a wire rack.
Meanwhile, place chocolate chips in a microwave and cook until melted, about 1 minute, stirring every 30 seconds. When melted, whisk until smooth, dip biscotti tips into chocolate, and place on wax paper to fully dry.