Festive Nutella Biscotti

Ingredients

4 large eggs, divided
1 cup granulated sugar
1 cup Nutella, divided
1 cup green unsalted pistachios, shelled
1/3 cup dried cranberries
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup powdered sugar
3 tablespoons boiling water

Directions

Pre-heat oven to 350 F. Line baking sheet with parchment paper or aluminum foil. In large mixing bowl, beat together 3 eggs, 1 egg yolk (reserve extra white) and 1 cup granulated sugar until well mixed. Add 3/4 cup Nutella; mix well. Stir in pistachios and dried cranberries. Gently stir in flour, salt and baking powder. Divide dough in half and form into two 12 x 2-inch logs on prepared baking sheet. Brush logs with remaining egg white and sprinkle with 2 tablespoons granulated sugar. Bake for 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking. Turn oven down to 300 F. Remove logs from oven and let cool for 10 minutes. While warm, cut logs width-wise on slight diagonal to form 1/2-inch-wide strips. Lay on sides on baking sheet. Bake cookies for another 15 to 20 minutes. Remove from baking sheet. When cool, in a small bowl, whisk together remaining 1/4 cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze.