FESTIVE CRANBERRY AND DATE BISCOTTI

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line 3 large baking sheets with parchment paper.
• Sift flour, baking powder, and salt into medium bowl.
• Using electric mixer, beat butter and sugar in large bowl to blend well.
• Beat in eggs 1 at a time.
• Mix in orange zest, vanilla, ginger and nutmeg.
• Beat in flour mixture just until blended.
• Stir in cranberries, dates and pistachios (dough will be sticky).
• Turn dough out onto lightly floured surface.
• Gather dough together; divide in half.
• Roll each half into 15-inch-long log (about 1 1/4 inches wide).
• Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
• Bake logs until almost firm to touch but still pale, about 30 minutes.
• Cool logs on baking sheet 10 minutes.
• Maintain oven temperature.
• Carefully transfer logs still on parchment paper to cutting board.
• Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
• Place slices, one cut side down, on remaining 2 prepared sheets.
• Bake until firm and pale golden, about 10 minutes per side.
• Transfer cookies to racks and cool.
• Stir chocolate in top of double boiler over simmering water until smooth.
• Remove from over water.
• Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate.
• Let stand until chocolate sets, about 30 minutes.