This biscotti is special for Christmas with the red and green from the dried cranberries and pistachios, but I love the taste so much I make these year round!
For the second bake time, I make a change from the usual way to do biscotti. I keep the second oven time short and do not twice bake each side. Instead, I put the sliced biscotti bars back in the oven with the bottom side down. Separate them from each other so the heat goes around them. This gives me a semi-soft or semi-hard biscotti, whichever way you want to say it!
A glaze is optional, not needed. I love them plain too. You can substitute any nut or fruit you wish, but this cranberry pistachio mix is a tasteful combination and really great for Christmas.
See my recipe for CHRISTMAS BISCOTTI using candied cherries.
The SLIDESHOW BELOW shows the steps how to make them.