Chocolate Walnut Cranberry Espresso Biscotti 

2 cups all-purpose flour
1 cup sugar
1/2 tsp. EACH: baking powder, soda, salt & cinnamon
1/4 tsp. ground cloves
1/4 cup plus 1 tsp. strong coffee (cooled)
1 Tbs. plus 1 tsp. milk
1 large egg
1 tsp. vanilla
3/4 cup walnuts
1 1/3 cups chocolate chips
3/4 cup dried cranberries

Oven temp 350F.

Combine all dry ingredients (except nuts, chips and dried fruit) and blend well. Combine liquid ingredients and whisk together. Add wet ingredients to dry and beat until combined, and add extra liquid to get it to stick together if necessary.

Add nuts, chips and dried fruit and mix to distribute evenly through dough.

Form dough into four logs and bake for 20 to 25 minutes. Remove and cool to room temperature.
Reduce oven temp to 300F.

Slice biscotti into 1/2" pieces on the diagonal and return, cut side down, to the oven for 8 minutes.
Flip over and bake another 8 minutes.

Source of recipe: Cissy