Pistachio-Cranberry Biscotti

Step 1: Heat oven to 325°F. Line cookie sheet with cooking parchment paper.

Step 2: In large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy.

Step 3: Add orange peel and eggs, one at a time, beating thoroughly after each addition.

Step 4: On low speed, beat in flour, ground nuts, baking powder and salt.

Step 5: Stir in cranberries and 1/2 cup nuts.

Step 6: Divide dough in half. On 1 side of cookie sheet, shape half of dough into 10-inch log. Repeat with remaining dough on same cookie sheet.

Step 7: Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Step 8: Cool 25 minutes; remove from cookie sheet to cutting board. Cut logs crosswise into 1/2-inch slices; discard ends. Place slices, cut sides down, on cookie sheet.

Step 9: Bake about 18 minutes longer, turning once, until biscotti are crisp and light brown.

Step 10: Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Step 11: Drizzle one side with melted baking chips; let stand until set before storing.