Holly Jolly Biscotti

Directions:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Add wheat flour, almond meal, baking powder, and salt to a medium bowl. Stir with a fork, or whisk to combine.
3. Add pistachios, and cranberries, and stir again to coat fruit, and nuts.
4. Add butter, honey, and vanilla to another medium bowl. Use a whisk, or electric mixer to combine ingredients. Add eggs, one at a time, until mixture is creamy, and fluffy.
5. Add dry ingredients to wet ingredients. Using a spatula, gently fold ingredients until batter forms, and fruit and nuts are evenly distributed.
6. Pour batter onto parchment paper, and form a log.
7. Bake for 30-35 minutes, or until golden. Remove from oven, and allow to cool completely.
8. Using a serrated knife cut biscotti into 1” slices, and arrange on parchment paper cut side down.
9. Bake again for 20-25, flipping halfway, or until golden on both sides.
10. Allow biscotti to cool. Drizzle with melted chocolate. Store for up to two weeks.

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