Who: Misti Wilcox, 61, Safety Harbor, independent creative design consultant and world traveler.
What: Cranberry Pistachio Biscotti.
How often she makes them: I make biscotti every two weeks for ourselves. We like to have them with coffee and the newspaper on lazy Sunday mornings, and on Golf Saturdays as part of a big energy breakfast. I have made them for many years as presents to bring as a host gift, and every year I make several batches and set them in little baskets as Christmas gifts. In England, where I lived for some years, I made them for Boxing Day gifts for our neighbors. In Italy, traditional biscotti are served to be dipped in Vino Santo. These are a little softer but still "dippable." I like them with a really deep, rich arabica coffee.
Where's the recipe from? This recipe originally appeared in Australian Vogue Living many years ago.
Tips for others: Every oven is slightly different. After you've made them a few times you'll know how your oven works for these. Every time I make biscotti they come out slightly different depending on the weather, the flour, etc. I use a serrated bread knife to cut them, gently, or the pistachios can catch and tear the cookie.
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