Hard Italian Biscotti

Preheat oven to 350 degrees F. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl, beat the eggs, melted butter, extract, spices. Make a well in the flour mix and add the egg mixture. Combine until a rough dough forms. Place the dough on a work surface or large cutting board and knead until the dough comes together. Add additional flour only if necessary. Make the dough into a slightly domed , rectangular shape in a biscotti pan (approximately 5 1/2" by 11 1/2") or you can multiply the recipe, make into a roughly 5 1/2 x 11 1/2 size and cook several loaves on a regular cookie sheet. I usually multiple the recipe by 4 to 6, size the first loaf in the biscotti pan and then make three or four more on a cookie sheet. Leave a little room between the dough and the sides of the pan. Using parchment paper in the pan makes removing the biscotti easier, but is not necessary. Bake for 25 minutes, reversing the pan(s) halfway through. Keep an eye on the biscotti because cooking times vary depending on your oven and where the pans are placed in the oven. I usually reverse the pans up and down on the racks and front and back. Remove pan(s) from the oven. Remove if the bottom starts to burn. Lower the temperature to 300 degrees. Remove the Biscotti from the pan and let cool to the touch. Slice the biscotti into bars, about 1/2 to 3/4 inches thick. Replace on a cookie sheet or biscotti pan with the cut side up and cook 15 - 30 minutes or longer until slightly brown. I usually turn the biscotti halfway through or more to brown all sides. I like to make biscotti that is firm, dry and hard.. This makes a crunchy Italian treat and is great for dunking in milk or coffee. At least that is what I heard. I don't drink coffee and haven't dunked my biscotti in tea. Keep in a closed container. Share freely. Biscotti make great gifts.