Biscotti are great for the holidays because they keep. I don't necessarily bake them the second time, sometimes I like them a little softer so skip the second bake.

If they are really hard, DUNK THEM in a dessert wine. That's how they are served in Italy.

CAPPUCCINO BISCOTTI
My favorite!

2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup plus 1 tablespoon strong brewed espresso, cooled
1 tablespoon plus 1 teaspoon milk
1 large egg yolk
1 teaspoon vanilla
3/4 cup hazelnuts, toasted, skinned and chopped coarsely
1/2 cup semisweet chocolate chips

In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon, and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk, and the vanilla. Add the mixture to the flour mixture, beating until a dough is formed and stir in the hazelnuts and the chocolate chips.

Turn the dough out onto a floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350 F. oven for 35 minutes and let them cool on the baking sheet on a rack for 10 minutes. Reduce the oven temperature to 300 F. On a cutting board cut the logs crosswise on the diagonal into 3/4-inch-thick slices. Arrange the biscotti, cut sides down, on the baking sheet and bake for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 32 biscotti.

CRANBERRY PISTACHIO BISCOTTI

1 1/3 cups (about 1/4 pound) dried cranberries
2 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup shelled natural pistachio nuts
egg wash made by beating together I large egg and 1 teaspoon water

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, baking soda, baking powder and the salt until the mixture is combined well. Add the eggs and the vanilla, beating until a dough is formed, and stir in the cranberries and the pistachios.

Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide. Arrange the logs at least 3 inches apart on the sheet and brush them with the egg wash.

Bake the logs in the middle of a preheated 325 F. oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch-thick slices. Arrange the biscotti, cut sides down, on the baking sheet. and bake them in the 325 F. oven for 10 to 12 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 36 biscotti.