Cranberry/Pistachio Biscotti

Tart red cranberries contrast with earthy green pistachios in an unabashedly crisp cookie that's sturdy enough to dunk. There is no fat in these biscotti except from the eggs yolks. Since there is no butter or oil in them, they keep very well at room temperature in an air tight container. They actually improve their flavor if you eat them at least 6 hours after they are baked.  
You will receive no less than 3/4 LB of biscotti per order or about 25 per batch depending on how thick I cut them. They freeze very well.