Chocolate-Drizzled Pistachio Biscotti

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      4 1/2 cups all-purpose flour
      4 teaspoons baking powder
      1/2 teaspoon sea salt
      1 cup (2 sticks) unsalted butter, melted and cooled
      3 eggs
      2/3 cup maple syrup
      1/2 teaspoon vanilla extract
      1 cup raw shelled pistachios, roughly chopped
      1/2 cup sweetened dried cranberries
      4 ounces dark chocolate, at least 65% dark, or 4 ounces white chocolate


      Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, whisk together melted butter, eggs, maple syrup and vanilla. Using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm wet dough. Stir in pistachios and cranberries and combine well. Divide dough into two equal portions and transfer to a parchment-covered baking sheet. Shape into two logs, each 12 inches long. Pat logs down so they are about 1 inch tall. Leave several inches in between logs to allow space for dough to spread during cooking. Bake for 30 to 35 minutes, until logs are firm and starting to brown.

      Remove from oven and let cool slightly. Use a serrated knife to slice logs into 1/2-inch diagonal slices. Arrange slices on baking sheet and bake 20 to 25 minutes, turning cookies once halfway through, until golden and crisp. Remove from oven and transfer cookies to baking rack to cool completely. Meanwhile, melt chocolate separately over a double boiler or in microwave. When cookies are cool, drizzle with dark chocolate and refrigerate for 5 minutes to set. Store cookies in an airtight container.

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