Chocolate-Dipped Pistachio Biscotti

Preheat oven to 325 degrees F (165 degrees C). Line a large baking sheet with Reynolds® Parchment Paper; set aside. (5 minutes)

In a large bowl, stir together the sugar, melted butter, vanilla extract, baking powder, and salt. (2 minutes) Add the eggs and egg whites, beating vigorously with a wooden spoon until evenly incorporated. (3 minutes) Fold in the dried apricots, then 1 1/2 cups of the chopped pistachios until thoroughly combined. (5 minutes) Gradually stir in the flour and cornmeal until very well blended. (5 minutes) If necessary, work in the last of the flour 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. (10 minutes) Place the loaves 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.

Bake for 24 to 28 minutes, or until firm and light golden brown and a toothpick inserted near the center comes out clean. (26 minutes) Remove from oven and set aside to cool completely. Transfer to a cutting board.

Using a large, serrated knife, carefully cut each loaf into slices about 1/4 inch thick. (8 minutes) Place the slices, cut side down, on parchment-paper-lined baking sheets.

Return one baking sheet to the oven. Bake the slices for 12 to 14 minutes, or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. (13 minutes) Slide the parchment paper with the baked biscotti onto a wire rack to cool. Repeat with remaining slices.

In a medium microwave-safe bowl, microwave the chopped chocolate and shortening on 100% power (high) for 1 to 2 minutes, or until melted and smooth, stirring every 30 seconds. (2 minutes)

Dip one half of each biscotti crosswise into the melted chocolate. (10 minutes) Allow excess chocolate to drip off and place the dipped biscotti on clean parchment paper. Sprinkle with the remaining 1/4 cup chopped pistachios and let stand until the chocolate is set.