I have since gotten married and moved out. And as much as I complained then, having to clean up that mess, I sure do miss being at home with him. His love of the pistachio has rubbed off on me and now my husband. So when I looked in my pantry one day and saw this HUGE bag sitting in front of me, I knew I had to do something about it! I grew tired of eating just a plain pistachio and wanted something "close to home." Being from an Italian family, we always had biscotti around the house so when I saw this recipe on epicurious.com I knew it was the perfect solution. I tweeked the original recipe a bit. And i'm very happy with the results. I cut down both amounts of pistachios and cranberries, omitted the aniseed and added a bit more lemon peel. I was able to satisfy my craving and send the rest home to dad! Enjoy!
Bake logs until almost firm to touch but still pale, about 30-32 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.