The biscotti I made for Christmas gifts were so good that I just had to make more. This time I went with almonds instead of pistachios, just for a change. Next time I might go with hazelnuts and chunks of dark chocolate, and maybe some dried cherries thrown in.

These are best enjoyed with a hot, delicious beverage handy. Alone they are ok, but after a little dunk they yield to just the right softness.

Adapted from Martha Stewart's Baking Handbook
Makes about 3 dozen

1/2 cup dried cranberries
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 tbsp (1/2 stick) unsalted butter, softened
1 cup sugar
3 large eggs, plus 1 large egg, lightly beaten
2 tsp vanilla
1/2 cup coarsely chopped almonds

Preheat oven to 375°F and line a large baking sheet with parchment.

Place cranberries in a small bowl and cover with boiling water. Let stand until plump, about 15 minutes. Drain and set aside.

Sift together flour, baking powder, and salt. Set aside.

In a large bowl, beat the butter and sugar on medium speed until light and fluffy. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of the bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in drained cranberries and almonds.

Turn out dough onto a lightly floured surface. Divide in half. Shape each piece into a 16"x2" log and transfer to prepared baking sheet about 3 inches apart. Flatten each log slightly. Brush the dough with the beaten egg and sprinkle generously with sugar.

Bake, rotating sheet halfway through, until logs are slightly firm to the touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300°F.

Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the diagonal into 1/2-inch thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut side down, on the rack. Bake until firm to the touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on the rack.

Biscotti can be kept in an airtight container at room temperature for up to 1 week.