Chocolate-Dipped Pistachio Biscotti - Recipook

Ingredients

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