Who doesn’t love biscotti? This Italian twice-baked crispy cookie is wonderful with a cup of espresso or an after-dinner cordial, but let’s admit it: sometimes we get tired of the usual almond or lemon flavor.
Enter the humble cranberry and pistachio, the two secret ingredients that make the flavor much brighter and crunch more satisfying. I like this recipe so much that when I recently learned my friend Jeremy was studying for his impending bar exam, I resolved to make him some yummy treats for a morale package. Cookies were a given, but what else to add? And it occurred to me: Jeremy is probably drinking lots of coffee right now, so biscotti were the logical choice to add to the list of goodies. Using this recipe was a no-brainer. I mean, we all love chocolate and I make a mean chocolate-almond biscotti, but I ended up eschewing this because Jeremy doesn’t like almonds in cookies. Surely he has access to lots of great biscotti (he lives in Seattle!) so needed a departure from biscotti boredom.
He, it seems, agreed. They were the highest-rated of the three types of baked goods I sent him, and he called them “exceptional.” The bonus? These are relatively healthy (for a cookie, at least), so feel free to indulge in an extra one or two the next time your nose is stuck in a book and your hand is cramping from all of the essays you’re writing.
Cranberry Pistachio Biscotti
Makes about two dozen cookies