A few Christmases ago, I tried my hand at making biscotti and I was surprised at how easy it is. I use Giada De Laurentiis’s basic recipe and I pretty much know it by heart by now. The one thing you need in abundance when making biscotti is time. Once they bake for 30-40 minutes, they need to cool for half an hour before going back into the oven for another 15-20 minutes. I’m planning on making an assortment of biscotti for my cousin Heather’s baby shower in April, so I’ve been playing around with different combinations of add-ins (almond chocolate chip, double chocolate chip, etc). My husband favors a fruit and nut combo (and eats them practically as fast as I can make them!) so for a family gathering at his parents’ house this weekend, I made pistachio and dried cranberry biscotti, a perfect balance of sweet and savory. Here are the results. Nothing compliments a steaming cup of coffee like biscotti. It’s one of my favorite late afternoon snacks.