Chocolate-Dipped Pistachio Biscotti - Recipook
Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.
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Ingredients
- Reynolds® Parchment Paper
- 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
- 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
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