I just made this recipe following the advice of previous reviewers. I'm glad I only used one cup of pistachios and one cup of cranberries, more than that would have been too much. I used canola oil instead of light olive oil (didn't have any) and the flavor is fine. I chilled the dough before shaping it so it was very easy to shape and made sure to press down the knife to cut the loaves instead of sawing back and forth. This recipe is really easy to make and doesn't use up a lot of pots and pans which I love. I mixed all the ingredients by hand. I shaped the loaves in 12x2 inches and ended up with 24 biscotti. I could have made it into more if I had cut the slices thinner but I prefer it thicker. The taste of the biscotti itself is lightly sweet which is perfect for me. I love something to nibble on with my afternoon tea. For my kids and friends who like things sweeter I drizzled melted dark chocolate in zig zags over the biscotti. Next time I make it I will dip half the biscotti in melted chocolate. Oh and this is a very kid friendly recipe because it's almost foolproof and doesn't require any fancy techniques to prepare. My kids had fun helping out.

Reviewed On: Aug. 5, 2009