Because I feel like it.
Biscotti Don’t forget to double the recipe
MIX IN ANY ORDER
3 large eggs
1 cup sugar
1 tsp vanilla
½ cup melted butter
1 cup pretoasted any combination of coarsely chopped hazelnuts/almonds
1 tsp cinnamon
½ teaspoon ground cardamom (Optional — but optimal)
3 drops of almond flavouring (Optional, and don’t overdo it)
Add, until no flour shows:
2 ½ cups all purpose flour (you may add a little more if dough is too sticky)
1 tablespoon baking powder (I use less).
Cover carefully with at least a couple of layers of cling-style wrap and refrigerate for NO MORE THAN A DAY
Cook in two stages – Preheat the oven to 350
Form dough into two logs (or four if you have doubled the recipe). Roll the dough between your hands until the logs are between 1½ and 2 inches in diameter and about 14 inches long. Place on greased heavy duty aluminum foil (properly spaced you can get two logs onto a cookie sheet) and squish down with your hands until they are less than 3/4s of an inch high.
Cook for about 25 minutes, but watch it like a hawk for the last 5 minutes so it doesn’t burn. You want everything cooked right through but not so cooked that you have trouble cutting the logs up because they crumble. If it still looks bubbly on top it isn’t done. While still warm, slice logs using serrated knife in ½ inch thicknesses. If the dough is gooey wipe off the knife with every cut. Return to the oven at 350 until golden brown, about another 15 minutes. For extra crispiness turn the oven off and let them sit for another 10, or even overnight with the oven off.
A double batch makes about 60 biscotti, depending on how thin you slice them.