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Cranberry Pistachio Biscotti

Reviewed: Nov. 12, 2012
Living in the lowcountry of SC (Charleston) I use toasted chopped pecans. They are so easy to use without having to shell them. They also taste wonderful with the cranberries. These are ALWAYS a big hit when your guests are ready for the coffee/hot tea time. To save on using parchment paper each time, I place a silpat silicone sheet on a baking tray. They come off so easy and I don't need to buy parchment paper. I do not like the olive oil, and as suggested, I use margerine. Since it has a high vegetable oil content, it works great. Enjoy these treats!
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