Biscotti in Italian means twice-baked, so these are some delicious twice-baked cookies my Nonna makes.
They are absolutely delicious, crunchy, and great for dessert or breakfast.
You can seriously flavor any way you want. I've made plain vanilla by adding vanilla extract, citrus is always a classic for these by vesting and adding the juice of whole fruit (lemon, orange).
Another flavor I've done is a chocolate chip with a vanilla extract which just tastes like chocolate chip cookies. Cranberry with orange zest is likewise crazy delicious. Chocolate biscotti you just add cocoa - powder, and you can also add chocolate drizzles as well. Add nuts, crushed peppermint, dried fruit - whatever you think sounds good.
Sift dry ingredients, add to a large bowl, and combine with wet ingredients.
On a baking sheet, spray with cooking spray, and create a (dough log) to add to the pan. To handle the dough, I highly recommend putting cooking oil on your hands to shape the log evenly.
Place the baking sheet on the top shelf of your oven rack for 15 minutes at 375 degrees.
Take out of the oven and on a cutting board transfer the loaf. Cut the log into pieces about 3/4 - 1 inch thick. Cut with a serraded knife.
Re-add the pieces of biscotti cookie you just cut and place on the baking sheet for the second round of baking. Leave in until golden.
To store, place in an air-tight container, or place on a tray and cover with a kitchen towel or cloth.