CHOCOLATE COVERED BISCOTTI RECIPES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
• Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
• Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
• Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
• Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
• Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
• Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

Steps:

• Preheat the oven to 350 degrees . Spread the almonds on a baking sheet, toast for 10 minutes and let cool.
• Transfer 1/2 cup almonds and 1 tbsp. sugar to a food processor; mix until finely ground. Add the flour, baking powder and salt; pulse to mix.
• Using an electric mixer, beat the eggs, vanilla and remaining 3/4 cup sugar on high until thick and fluffy, about 3 minutes. Add the flour mixture; mix on low until just blended. Stir in the whole almonds.
• Grease a baking sheet. Transfer the dough to the sheet and shape into three 2 1/2-by-10-inch loaves; smooth the tops. Bake until golden, about 25 minutes. Transfer the cookie loaves to a cutting board. Slice crosswise 1/2 inch thick.
• Lower the oven to 325 degrees . Return the slices to the baking sheet, standing them upright. Bake until golden and crisp, about 20 minutes. Let cool.
• Place a sheet of parchment on the work surface. In a medium saucepan, bring 1 inch of water to a simmer. Transfer half of the chocolate to a heatproof bowl; place on top of the pan. Stir occasionally until the chocolate is melted and warm, about 3 minutes. Sprinkle in the remaining chocolate; remove from the heat. Let stand for 2 minutes, then stir gently until smooth. Dip the biscotti bottoms into the chocolate, smoothing with an offset spatula. Place the biscotti on one of their cut flat sides on the parchment to set, about 15 minutes.