This is by far the best biscotti recipe I've ever tried. Known traditionally as "Biscotti di Prato" from Tuscany, they contain almonds. But you can use the same dough and add other ingredients, like hazelnuts, orange or lemon zest, toasted anise seeds, cardamom, cinnamon, dip them in chocolate, etc. This recipe makes a lot (about 4 doz) but they freeze well.
Biscotti di Prato
3 3/4 c flour
pinch of salt
1 tsp baking powder
2 1/2 c sugar
4 eggs plus 2 yolks, plus additional 1-2 beaten eggs for egg wash
1 tsp vanilla
1 2/3 cups toasted almonds, chopped
Preheat oven to 350 and line 2 baking sheets with parchment.
Place flour on countertop and make a well. In the center of the well, place all the other ingredients, except for the almonds. Beat the ingredients in the well together with a fork. gradually bringing in the flour. Use your hands when the dough becomes workable. Knead in the almonds.
Form the dough into loaves as pictured and brush with beaten egg.
Bake until golden brown and set, 15-20 mins. Remove from oven, allow to cool slightly and arrange cut side up on baking sheets.
Lower oven temp to 325 and bake again for 10-15 mins.