Chocolate Nut Cranberry Espresso Biscotti

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup strong coffee, cooled
• 1 teaspoon strong coffee, cooled
• 1 tablespoon milk
• 1 teaspoon milk
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cup walnuts
• 1 1/3 cups semi-sweet chocolate chips
• 3/4 cup dried cranberries

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together all dry ingredients (first 7 ingredients listed).
3. In a small bowl, whisk egg.
4. Add coffee, milk and vanilla.
5. Mix well.
6. Add egg mixture to dry ingredients.
7. If resulting mixture is too dry, add a little more coffee (1/4 tsp at a time).
8. Add chips, nuts and cranberries.
9. Turn dough onto well-floured board and with floured hands, form into 2 logs, each about 13-14 inches long and 3 1/2 inches wide.
10. Bake on greased and floured (or parchment-lined) baking sheet for 20-25 minutes.
11. Remove from oven (reduce oven temperature to 300 degrees at this point) and let cool for 8 minutes.
12. Using serrated knife, cut on a diagonal into 1/2 inch pieces.
13. Lay, cut side down, on baking sheet and bake another 6-8 minutes, one side only.
14. For a harder biscotti, bake 5 minutes EACH side.

flour, sugar, baking powder, baking soda, salt, cinnamon, ground cloves, coffee, coffee, milk, milk, egg, vanilla, walnuts, semisweet chocolate chips, dried cranberries

Taken from www.food.com/recipe/chocolate-nut-cranberry-espresso-biscotti-24720 (may not work)