0 WHOLE WHEAT PISTACHIO CRANBERRY BISCOTTI

i like to call these little guys "SQUATTIE BISCOTTI". i made them small and didn't cut them on the diagonal so they would keep their stubby look. i don't know why, maybe just so i could eat more and not feel like a pigglette.

i really like these. they're great for breakfast, afternoon snack or late night nibble. i would, however, definitely suggest a smart beverage of some sort to enjoy with them. much like any biscotti, they are dry and you might feel the need for some dunking liquid. the hearty whole wheat flour really shines through, so if you're not on the whole wheat train, these aren't for you. most of the recipes i came across had a blend of white and wheat, but i wanted this for a healthy breakfast cookie and to me that means whole wheat ALL the way. half measures avail us nothing...besides, i'm trying to REALLY health it up lately...off to HAWAII ! in a week.

here's a tip i'd like to share for those who don't often make biscotti...as shown in the photo above, i like to do my second bake with the slices standing upright. most recipes say to lay flat on the sheet and some say to flip them and bake some more. when you stand them up they get an even toast on both sides and no need to flip. sounds logical, but not too many do it this way. i find that it works best. don't slice your loaf too thin or they will fall over.

WHOLE WHEAT PISTACHIO CRANBERRY BISCOTTI

w/CARDAMOM

adapted from "A Messy Cook" @ Recipezaar found HERE.

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup baking splenda (or real sugar optional)
1/4 cup sugar
3 eggs slightly beaten
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1/2 tsp cardamom

a couple dashes of cinnamon

1/2 - 2/3 cup pistachios

1/2 - 2/3 cup dried cranberries
Directions
Mix together dry ingredients including nuts and berries.

mix eggs with extract
Add remaining ingredients and mix well.
Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long. biscotti dough is always very sticky. mine seems to glue to my hands whatever recipe i use. i try to use as little extra flour as possible, but do use some... just don't over flour yourself or your work surface.
Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes. if you have the time let them cool for 1 hour. i find that it make for a better slice when using nuts and berries.

Slice with serrated knife at ½ inch intervals.
Return to oven for 10-15 minutes more, turning once. here you might want to try the stand-up method mentioned above.
Cool completely and store in airtight container.

these will keep for quite a while just make sure you let them cool completely and "air out" before sealing them up tight.