This is from "The Art of Cooking for the Diabetic" by Mary Abbott Hess,
LHD, MS, RD, FADA, published 1996.

Use natural pistachios for this recipe, not the ones colored red.

2 eggs
1/3 c. sugar
2 tablespoons margarine, at room
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup shelled pistachios
1/3 cup dried cranberries

Preheat oven to 350 degrees. Prepare a cookie sheet with nonstick
cooking spray.

With an electric mixer, beat eggs and sugar until light and frothy. Add
margarine and vanilla extract; mix about 30 seconds. Add lour and baking
powder; mix well. Mix in pistachios and dried cranberries.

In the center of the cookie sheet, shape batter into a tube-shaped loaf
about 2 inches wide and about 15 inches long. Bake 25 minutes.

Using a serrated knife, cut loaf into 1/3-inch thick slices. Return
slices to cookie sheet; bake 5 minutes more. Turn off oven, and let
biscotti dry in the oven about 30 minutes.

Cook cookies. Store in a tightly covered tin.

12 servings (makes 3 dozen cookies)
1 serving = 3 cookies

Calories: 120
Carbohydrate: 17 gms
Protein: 3 gms
Total fat: 5 gms
Sat Fat: 1 gm
Cholesterol: 35 mg
Fiber: 1 g
Sodium: 75 mg

Food exchanges per serving: 1 Carb plus 1 Fat
Low-sodium diets: This recipe is acceptable.

From Kandy: I cut these on a diagonal as that is how I have seen other
biscotti cut.