Biscotti

There are lots of biscotti recipes out there. One difference is whether a recipe uses shortening or not. Shortening makes the cookies softer, crumbly. I don't like them that way -- I want them hard and crunchy.

Ingredients

1 cup sugar
2 cups flour
3 medium eggs*
1 teaspoon baking soda
1 teaspoon  vanilla extract
3/4 cups nuts (almonds are good choice)

Procedure

Preheat oven to 325F.

Combine ingredients in mixing bowl, using mixer.  If you have the right
proportions of wet and dry ingredients, the batter will become crumbly,
and eventually one mass as you mix it.  If there is too much liquid,
the batter will be VERY difficult to handle -- wet your hands first.

Shape into two logs about a foot long each.  Place them on a lightly
greased cookie sheet, and bake for 40-50 minutes, until brown.

Remove loaves from oven.  Cool for about two minutes.  Turn oven down to
275F, leave door ajar while cooling.  Slice loaves at an angle about
1/2" to 3/4" thick.  Put slices back on cookie sheet.  Bake 10 to 15
minutes on each side.

Cool on wire rack.  Store in tin or cookie jar.

Variations

o Add zest of a lemon, and orange, or grapefruit.
o Add a teaspoon of anise or fennel seeds.
o Add 3/4 cup chocolate chips
o Substitute 1/2 cup cocoa for 1/2 cup flour.
o Experiment with other flavorings.

Some recipes call for liqueur like Amaretto in addition to eggs.
Adjust flour accordingly.

Notes

*about eggs
	medium eggs are 21 ounces per dozen
	large eggs are 24 ounces per dozen
	extra-large eggs are 27 ounces per dozen

So,adjust flour accordingly:
	medium eggs -- 2 cups
	large eggs -- 2 1/4 cups
	extra-large eggs --  2 1/2 cups