Name: Cranberry Pistachio Biscotti
Yield: makes approximately 31 biscotti, give or take
Ingredients: biscotti; 5 Tbsp unsalted butter, melted and cooled; 3/4 cup sugar; 2 1/2 tsp vanilla extract; 1 tsp almond extract; 1 tsp baking powder; 1/2 tsp salt; 2 large eggs; 2 large egg whites; 1 1/2 cups pistachio nuts (I used roasted and salted, but you can also use raw) chopped; 1 cup dried cranberries; 2 1/2 cups all purpose flour; chocolate coating; 12 oz white bark coating, chopped, or white chocolate chips