From the baking blog, circa 2006:

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries (about 6 ounces)
1 tablespoon instant espresso
1/2 cup pistachios, chopped in half
1/2 cup vanilla baking chips
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped, or white chocolate chips

1 egg white

Cream butter and sugar in mixer, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add extracts and continue to mix until well-combined.

Pic of end result didn’t turn out as nice, but I hope you still try it!

Combine all dry ingredients in one bowl. Combine all wet ingredients in another bowl. Mix together well. everything in a bowl, except for the egg white. mix everything up — except the egg white — ideally dry with dry and wet with wet, then combine. Cut the dough in two, shape into flat logs like the pic (about 1 inch thick and 4-5 inches long, when cut into biscotti), brush with beaten egg white, bake at 350 for about 20 minutes, let cool for just a bit, then slice into “sticks”, put cut side up on sheet, bake again on one side for 5-7 minutes, turn and bake again 5-7 more or just until dry. Biscotti is supposed to be hard! Not break-your-teeth hard, but hard and sturdy enough for dunking into coffee or wine, or for nibbling, like mice on Christmas day or something equally silly. You get the picture.

Oh, and yeah, this is an original recipe. Every year I make a bit of adjustment — still not 100% perfect, but very very close to my original vision. Heh heh.