I have to say, I make a lot of biscotti. They are pretty easy to whip up, they keep well for a long time, and are nice to have on hand for dipping in coffee in the morning, or in wine for dessert. A couple of years ago, this particular flavor won a blue ribbon at the Oregon State Fair. They are flavored with lots of almond extract (4 tablespoons!), dried cranberries, toasted almonds, vanilla, and a little bit of freshly grated orange zest. Dipping them in white chocolate not only makes them more beautiful, but also adds a nice sweet, vanilla creaminess which is a nice compliment to the other flavors. For me, biscotti is more of a method than a recipe. I don’t really measure the ingredients, but I have made so many of them over the years that I have a good feeling of what the dough should look and feel like. I combine about a heaping cup of sugar, 4 eggs, a splash of vanilla, the almond extract, orange zest, a couple teaspoons of baking powder, a large pinch of salt, and just enough flour to form a dough that is tacky, but no longer sticky. I form two long logs and bake at 350º for about thirty minutes, until they are firm to the touch. Next, after they have cooled completely on a wire rack, I slice the logs on the bias using a sharp serrated knife (I like mine pretty substantial, but you can cut them any size you want). I then return the slices to the oven for about ten minutes, at which point I flip them, and bake them for about ten minutes more. (They should be dried, but not necessarily browned.) Wrapped up in a cellophane bag tied with raffia or a pretty ribbon, I can’t imagine a more perfect hostess gift, that anyone is bound to enjoy and appreciate. Happy Eating!