Nutella Biscotti

Preheat oven to 350 degrees F.

In large mixing bowl, whisk together 3 whole eggs, 1 egg yolk (reserve extra white) and 1 cup sugar until completely blended. Add 3/4 cup hazelnut spread and stir to fully incorporate. Add pistachios and dried cranberries. Fold in flour, salt and baking powder.

Divide dough in half and form into 2 logs (12-by-2-inches each) on parchment- or foil-lined cookie sheet. (If needed, moisten hands with water periodically while forming dough to prevent sticking.) Brush logs with remaining egg white and sprinkle with 2 tablespoons sugar. Bake for 25 minutes, rotating tray once after 15 minutes to ensure even baking.

Turn oven down to 300 degrees F. Remove logs from oven and let cool for 10 minutes.

While still warm, cut widthwise on slight diagonal to form 1/2 inch-wide strips. Lay on sides on baking sheet. For crispy biscotti, bake cookies for another 15 to 20 minutes. Cool completely.

In small bowl, whisk together remaining Nutella, 1/4 cup confectioners sugar and 3 tablespoons boiling water until smooth. Lay biscotti on parchment- or foil-lined cookie sheet and drizzle glaze over cookies with fork or dip 1 end of each cookie in glaze. To harden glaze, dry at room temperature for at least 1 hour. Store in airtight container for up to 2 weeks.