Title: Chocolate walnut cranberry expresso biscotti
 Categories: None
      Yield: 1 Servings
 
      2 c  Unbleached flour
      1 c  White sugar
    1/2 ts Baking powder
    1/2 ts Soda
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Grd. cloves
    1/4 c  Plus 1 tsp. strong coffee;
           -(cooled)
      1    Bsp plus 1 tsp. milk
      1 lg Egg
      1 ts Vanilla
    3/4 c  Walnuts; (pecans, almonds or
           -pistachios)
  1 1/3 c  Chocolate chips-semi-sweet;
           -(mini & reg. mixed)
    3/4 c  Craisins; (dried, sweetened
           -cranberries)
 
  I will admit that I thought this sounded like the strangest recipe
  when I first read it, but after I made them I found out just how
  GREAT they were!! I've made them for work and got so many compliments
  and requests for the recipe that I thought I would pass them along. I
  made just a couple adjustments to the original recipe that I received
  from the 1st Travel's Choice Cookbook. But full credit goes to the
  "Agate Cove Inn" in Mendocino, California, it is their Specialty
  Recipe served at their Bed & Breakfast.
  
  In a large mixing bowl, combine all dry ingredients (first 7 ingreds)
  and blend well.
  
  In a small bowl, whisk together all liquids, add to dry ingredients
  with mixer. You may want to add a few drops of coffee to get mixture
  gooey.
  
  Add chocolate chips, walnuts and Craisins. Turn dough out onto a
  well-floured board and form into 1/2" thick by 3-1/2"wide, flat logs--
  
  cook on greased & floured cookie sheet at 350 for 20-25 minutes. Cook
  until cake-like. Cool. **see NOTE #1**
  
  Cut logs into 1/2" pieces, lay (cut-side down) flat on cookie sheet
  and bake another 6-8 minutes at 300 degrees one side only. Then flip
  over and bake on other side 6-8 minutes. Cool and serve. **see NOTE
  #2**
  
  **NOTE #1** I first covered sheet with foil, then greased / floured
  that. It was much easier to remove the logs since they tend to stick
  because of very low fat content.
  
  **NOTE #2**after I cut into slices, I place them upright on a cooling
  rack placed ON the cookie sheet and I bake them ONLY 1 more time...as
  this bakes BOTH sides at once.
  
  Makes approx. 32 Biscotti...recipe can be doubled easily