One of my favorite books is Bill Yosses "The Perfect Finish". I got it a couple of weeks ago and already made 5 recipes out of it. They all turned out delicious.
These biscottis are fast, easy to make and you can swap ingredients (I didn't have Pistachios so I used Almonds and replaced the Almond Extract with Vanilla Extract). The dough needs to be chilled at least 4 hours or overnight before baking, so don't forget to start early.
Feel free to add your own touch with a variety of dried fruit, whatever strikes your fancy: apricots, pears, cranberries, blueberries, papaya, or even a mixture.
Storing: Double wrap in plastic and freeze the once-baked log, then slice and re-bake whenever you want them.