After making the mistake of purchasing one of those packaged biscotti by the counter at Starbucks during an afternoon break a few months back, I never thought I'd find myself baking up a batch.  Biscotti never seemed like one of those things you'd reach for at the first sign of a cookie craving - its resemblance to a batch of stale cookies never made them quite appealing and in fact, I never thought about how they were actually made.  But ever since I read up on this recipe, I thought it'd be easy enough to give them a second chance.   I added some personal touches like dried cranberries and dipped a few in semi-sweet chocolate for additional flavor.  These twice-baked (butterless) cookies have now become a personal favorite with my afternoon tea, and not to mention I perfected them on my first try!