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Cranberry Pistachio Biscotti

Reviewed: Dec. 23, 2011
Wow, this is good! This was my first time making biscotti and this recipe made it easy. After reading lots of reviews I made the following changes: I increased the almond extract to 1 tsp.; used 1 cup dried orange/cranberries and 1 cup slivered almonds (instead of pistachios); added about 2 tsp. orange zest (whatever amount I could get from 1 orange). Using parchment paper and wetting your hands with water are a must. Yes, the dough is sticky but with wet hands it's really not hard to form the "logs." Mine weren't really logs, they looked more like flattened loaves of bread when I put them in the oven, but they turned out a nice size and shape, spreading and rising a little as they cooked. I followed the recommended oven temperatures which seemed perfect. After the first baking, I put the cookie sheet on a cooling rack and covered the biscotti with a towel and let it cool 10 minutes. Using an electric knife made cutting a breeze--perfect, no crumbling. For the second baking I started with 8 minutes, then turned the biscotti over and baked an additional 3 minutes and I think this was just right. The biscotti was crisp but not hard or crumbly. I dipped half in melted white chocolate and the other half I drizzled with melted milk chocolate. The taste is just heavenly, the texture perfect, and the process wasn't as difficult as I anticipated. I'll definitely make these again.
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