Biscotti means “twice cooked,” and the name does not lie. First, you shape the dough into logs and bake until firm. Let the logs cool for about 10 minutes, and then thickly slice to make indvidual cookies.Return the cookies to the oven and bake a little longer until they’re crisp and dry. This double-baking give the biscotti a pleasing crunch, and I have to say, I fall for the crunch every time. I love little cookies, so these biscotti are smaller than what you might find at the coffee shop. If you want larger ones, slice the logs at a sharp angle instead of straight across. You will end up with fewer cookies, but they will be large enough to suit your fancy. Tart red cranberries contrast in both color and taste with pretty green pistachios, which have a buttery, rich flavor. Both are also a nice compliment to the dark chocolate. Each bite has a smattering of every flavor. I love to eat these with coffee or tea (dunking optional), bring them to a friend for dessert with ice cream, or just sneak a few from the tin to munch on to satisfy four o’clock cravings. Transfer the biscotti to the baking sheets. Arrange the cookies close together, but without touching. The finished biscotti will keep for 2 weeks in an airtight container, but I doubt you will have them around that long. The baked cookies will also freeze well for up to 3 months.
