Chocolate-Dipped Pistachio Biscotti | Reynolds Brands

Ingredients

• 3/4 cup granulated sugar
• 5 tablespoons butter, melted and cooled
• 1 tablespoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs plus 2 egg whites
• 1 cup snipped dried apricots
• 1 3/4 cups dry-roasted pistachio nuts, chopped and divided
• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 12 ounces bittersweet chocolate, chopped
• 1 tablespoon shortening
• Reynolds Kitchens® Parchment Paper with SmartGrid®