Chocolate Pistachio Biscotti

• 13 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 34 cups all-purpose flour
• 13 cup baking cocoa
• 2 12 teaspoons baking powder
• 12 teaspoon ground cinnamon
• 1 cup semi-sweet chocolate chips
• 34 cup pistachios, shelled
• 34 cup dried cranberries
• 1 tablespoon granulated sugar

1. Preheat the oven to 350 degrees F.
2. In a large bowl, cream the butter & the 1 cup of sugar until light & fluffy.
3. Add eggs, one at a time, beating well after each addition, then add the vanilla, beating well to incorporate the extract.
4. In another bowl, whisk together the flour, cocoa, baking powder & cinnamon, then add it to the creamed mixture & mix well.
5. Stir the chips, nuts & cranberries into the sticky creamed mixture, then divide the dough into 4 equal portions.
6. On each of 2 ungreased baking sheets, shape 2 portions into rectangles 10-inches long by 2 1/2-inches wide.
7. Sprinkle the 4 rectangles with the 1 tablespoon of sugar.
8. Bake for 20 to 25 minutes or until set, then carefully remove the rectangles to wire racks & let cool for 5 minutes.
9. Transfer the rectangles to a cutting board & cut each of them into 10 slices, placing the pieces cut side down on the baking sheets.
10. Bake from 5 to 7 minutes on each side or until lightly browned, then remove to wire racks to cool completely before storing in an airtight container.

unsalted butter, sugar, eggs, vanilla, flour, baking cocoa, baking powder, ground cinnamon, semisweet chocolate chips, pistachios, cranberries, sugar

Taken from www.food.com/recipe/chocolate-pistachio-biscotti-468736 (may not work)