Preparation

1. Line a sheet pan with parchment paper. Preheat oven to 375 F. Place dried cranberries into a small bowl and pour hot water into bowl to cover the cranberries to allow them to soften a bit while preparing the other ingredients.
2. Combine flours, sugar, baking soda, and salt in a medium bowl, stir with a whisk to blend.
3. In a small bowl, whisk together eggs and vanilla. Add to the dry ingredients, mixing with a fork or spatula but trying not to overwork the dough. Drain the cranberries and pat them dry a bit or the dough will be too sticky. Add cranberries, pistachios, and chocolate into dough. Mixture will seem a bit crumbly at first but be patient as it will come together.
4. Turn mixture onto a lightly floured surface and knead gently to blend ingredients so they hold together.
5. Divide dough into two equal portions and roll into two approximately 12-inch long cylinders. Place dough, several inches apart, onto prepared sheet pan. Gently flatten dough to a thickness of 1-inch and bake in preheated oven for 20-25 minutes or until it is lightly browned and somewhat firm to the touch. Rotate pan halfway through the baking time for more even cooking.
6. Remove dough from the oven and allow to cool while still on the sheet pan for 20 minutes or more. Reduce oven temperature to 325 F.
7. Slide each roll of dough onto a cutting board and cut into 15 diagonal slices, approximately 1/2-inch wide. Place dough on its edge back onto the sheet pan and return to the oven to bake an additional 10 - 15 minutes or until the biscotti are firm to the touch. Remove from the oven and set sheet pan onto a wire rack until biscotti are completely cool.
8. Biscotti will stay fresh if stored in an airtight container for several weeks.
9. This recipe does not meet MHelathy Guidelines. 1/2018