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Chocolate Pistachio Biscotti
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| Ingredients | |
| 1/3 cup | butter, softened |
| 1 cup + 1 Tbsp. | sugar, divided |
| 3 | eggs |
| 2 tsp. | vanilla extract |
| 2-3/4 cups | all-purpose flour |
| 1/3 cup | baking cocoa |
| 2-1/2 tsp. | baking powder |
| 1/2 tsp. | ground cinnamon |
| 1 cup (6oz) | semisweet chocolate chips |
| 1/2 cup | pistachios |
| 1/2 cup | dries cranberries |
Directions
PREHEAT oven to 350*F.
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and cinnamon; add to the creamed mixture and mix well (dough will be sticky). Stir in the chips, pistachios and cranberries.
Divide dough into four portions. On ungreased baking sheets, shape portions into 10x2-1/2 in. rectangles. Sprinkle with remaining sugar. Bake at 350*F for 20-25 minutes or until set. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake for 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Per serving (1 cookie): 107 cal, 4g fat, 2g sat fat, 20mg chol, 48mg sod, 17g carb, 1g fib, 2g pro
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