• Preheat the oven to 350°F. Line a large baking sheet with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing Packaging.

Making the Cookie Dough:

• Place the softened butter and sugar into a large mixing bowl. Use a mixer to beat the butter and sugar together until fluffy and creamy, about 4 to 5 minutes.
• Next, add in the vanilla extract, then add one egg at a time, mixing well after each addition. After adding all three eggs, continue mixing for 1 minute until the batter is smooth.
• In a separate bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt.
• Add the dry ingredients into the wet batter in thirds, mixing well after each addition until the batter is smooth.
• Use a spatula to mix in the final third portion of the flour by hand; the cookie dough will be thick and just slightly sticky. Fold in the chopped pistachios last.
• Turn the cookie dough out onto the lined baking sheet. Shape the dough first into a long log, then gently press and shape the dough into a 7x11-inch (approximately) rectangle. Use the SmartGrid lines on Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing Packaging to create an even shape.

Baking the Biscotti:

• Bake the cookie sheet at 350°F for 25 to 27 minutes, until the top and edges are lightly browned.
• Remove the cookie sheet from the oven, cool for 7 to 8 minutes, then gently transfer onto a cutting board. Using a long, serrated knife, cut the sheet vertically into cookies, about 1-inch thickness.
• Carefully transfer the cut cookies back onto the lined baking sheet, spacing the cookies at least 1-inch apart.
• Reduce the oven temperature down to 290°F and bake the cookies for an additional 50 to 60 minutes, until the cookies are golden brown and crispy.
• Remove the cookies from the oven and allow them to cool.

Adding the Chocolate:

• Optional: take an extra step and dip the cookies into chocolate. Place the chocolate melts into a microwave-safe bowl and heat the chocolate in 1-minute intervals, stirring until the chocolate is melted and smooth.
• Line your work surface with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing Packaging. Dip each biscotti cookie partially into the melted chocolate and set onto the parchment paper to set.
• If desired, garnish the biscotti with diced pistachio while the chocolate is still melted.
• Store the cooled cookies in an airtight container at room temperature for up to 1 week. Enjoy with coffee or tea.