Biscotti Extravaganza

Biscotti are cookies baked multiple times. From wikipedia:

Biscotti originates from medieval Latin word biscoctus, meaning "twice-baked": it defines biscuits baked twice in the oven, so they could be stored for long periods of time, which was particularly useful during journeys and wars. Through Middle French, the word was imported into the English language as "biscuit".

I like to make mine slightly less sweet than a cookie (I've decreased the sugar from the original recipe by about a third) with slightly savory flavors (thus, anise), but these are a sweet treat best served with tea or coffee. The original recipe calls for white chocolate, but I find white chocolate kind of weird - it's not even really chocolate. Dark chocolate and cranberries are a decadent, sweet-tart combination.

Dark Chocolate Dried Cranberry Biscotti
Modified from Bon Appetit recipe

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
8 oz dark chocolate (again, I used Callebaut)

Preheat oven to 350°F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in medium bowl; whisk to blend. In a large bowl, beat sugar, butter, eggs, vanilla extract and almond extract extract until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly.

Bake logs until golden brown, about 30 minutes. Cool completely on sheet on rack. Maintain oven temperature. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.

Stir chocolate in top of double boiler until smooth. (I don't own a double boiler, so I just melt the chocolate in a small heavy ceramic bowl on the element of my stove, which works just fine). Using fork, drizzle chocolate over biscotti. When drizzling, it's best to move the fork in wide strokes over multiple biscotti at once, as it looks better than dripping it directly over individual biscotti. Let stand until chocolate sets, about 30 minutes.