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Cranberry Pistachio Biscotti

Reviewed: Nov. 8, 2011
A-W-E-S-O-M-E-! No substitutions at all. My diet consists of Vegan with a Culinary Degree and these were s-p-o-t on. TIPS BELOW: I wouldn't add any more flour like some did. When you shape the dough on the parchment paper, just grab 1/2 from the bowl slap it on the paper, lengthen it then flatten it to about 3/4 of an inch or so. The way you shape and form it will pretty much be the way it comes out. These are like mini Biscotti's I took them out of the oven at 35 minutes, let them rest for 5 minutes then sliced them with a regular CHEFS KNIFE. DO NOT CUT THEM SLOW >> I REPEAT, JUST USE A CHEF KNIFE AND CUT THEM FAST, YOU WILL THANK ME FOR THEM, RIGHT DOWN THE LINE AS THICK OR AS THIN AS YOU WANT!. After I cut them, I gently transferred them onto NEW parchment paper, the same way I cut them (not on the sides) for about 15 minutes, took them out, cooled, and most of them were gone before they were cooled. I got about 25 out of 2 loaves and had 7 left :)I used 1 cup of cranberries fresh) NOT bagged. I cooked(the cranberries in water and sugar for 6 minutes to a boil to crack the shell and get them soft. I used 1 cup of pistachios, cut up slightly, I like them junky and that exactly what they were, mmmmmmmmmmmm~! I drained the cranberries, put them into my sunbeam professional blender, I took the pistachios and put them in, and turned it on low. The dough was red and green from the pistachios and fresh cranberries. I did not mix anything by hand at all!!!!!!!!!!!!!!!1 loaves.
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