Cranberry Pistachio Biscotti

It really helps to refrigerate the dough before making the “logs”. Biscotti dough can be very sticky and shaping the logs is important to making good slices later on and getting them to stand upright for the final cooking - otherwise you’ll end up having to flip them again to get both sides dried in the final bake.

Very good recipe! I used slivered almonds instead of pistachios and in my second batch I added the zest from a full orange in the wet ingredients before adding the dry. It's a nice complement to the cranberry.