Apparently “biscotti” means “baked twice” in Italian. These are really crunchy, great for dipping into a cup of hot espresso. I’ve included several flavor variations, but you can probably come up with some of your own. This makes about 40 cookies, so you may want to half it.
6 eggs, separated 4½ cups all purpose flour
2½ cups sugar, divided 2¼ tsp. baking powder
½ tsp. vanilla Pinch salt
Separate eggs into two mixing bowls. To the yolks, add 1¼ cup sugar; beat until a golden yellow and all sugar is dissolved. Beat whites on high until soft peaks form; gradually add 1¼ cups sugar, beating until sugar is incorporated. Fold the egg white mixture into the yolk mixture and add vanilla. Mix well; add flavor ingredients and mix.
In another bowl, mix flour, baking soda and salt; fold into egg mixture ¼ at a time. Mix with a large wooden spoon; batter will become quite stiff and sticky. Turn out on floured countertop, divide in half and form each half into a log. Place each log on a parchment lined baking sheet and bake at 350 degrees for about 45 minutes. Remove; cool for 20 minutes.
Slice each loaf into ½ inch slices on the bias (like slicing French bread), and arrange slices on the lined baking sheets. Return cookies to the 350 degree oven and bake another 20 minutes until lightly browned and edges are crispy. Remove and cool. Drizzle with/dip ends into melted chocolate or almond bark. Let dry and store in air-tight containers for several weeks. Freezes well.
Flavor variations–Into egg mixture fold any combination of the following:
1 cup whole almonds, toasted 1½ cups chopped pistachios
2 tblsp. ground cinnamon 1½ cups dried cranberries
1½ cups chopped macadamia nuts 1½ cups toasted, chopped walnuts
1½ cups white chocolate or 1½ cups semisweet chocolate chips
chopped almond bark