To be honest, I have never been a fan of biscotti. I like to say the word Biscotti because it makes me feel like an Italian Renaissance woman. They are way too hard and if I try to dip them in my coffee I usually loose a piece which disintegrates into a murky mess.
The logs were easy enough to form and baked for 20 minutes (again with the ambiguous terms: "slightly firm"). I let them cool for 20 minutes, cut at a small angle and baked for 30 more minutes. I need to thank the boyfriend for testing incremental biscotti specimens for hardness. I was tempted to quit after 15 minutes to avoid the jaw breaking outcome.
The combination of the tart cranberries and pistachios was perfect. The petite biscotti are great for tea (and coffee) time. I was even brave enough to attempt a quick dunk without needing a rescue team.
Ti amo biscotti!
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