My absolute favorite biscotti is the lemon almond at Bouchon bakery in Napa. Below is a Jewish Mandelbrodt recipe: 3 eggs 1/2 cup melted butter 1 cup sugar 3 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon vanilla extract *Use orange extract if you are making the raisin version 1/2 cup flour (for rolling out) chopped walnuts, chocolate chips or raisins cinnamon and sugar (mixed to taste) Beat eggs, add sugar, add melted butter. Mix together the flour, baking powder & baking soda. Add to egg mixture. Add walnuts or chocolate chips or whatever you desire. * I love substituting vanilla paste for vanilla extract. I have tried substituting the juice from an orange ( with some orange zest) for orange extract and using toasted sliced almonds in that version. With 1/2 cup of flour form 3 loafs and generiously sprinkle with the cinnamon sugar mixture. Bake at 350 degrees for 20~25 minutes. Cool on wire rack. Reduce oven to 325 degrees. Cut at the diagonal into 3/4 inch thick slices.while still warm Place biscotti about 2" apart and bake for 6 minutes on each side until golden brown. Transfer to wire rack and cool completely.