Biscotti
1 stick unsalted butter 3 cups flour 1 Tablespoon baking powder 3 eggs 1 cup sugar 1 teaspoon almond extract 1 to 1 1/2 cups fruit and/or nuts (butterscotch, pecans, cranberries, chocolate, fennel, etc.) My favorite is about 3/4 cup each of fresh cranberries and chopped pecans.
Melt and cool butter. Blend or sift together flour and baking powder. Beat eggs and sugar until light and fluffy. Add butter and almond extract to egg mixture. Add flour to wet mixture. Fold in whatever fruits and/or nuts you like. Dough will be soft. Flour hands and a surface; form 2 shoe imprints (long oval loaves). Place loaves about 3 inches apart on foil-lined cookie sheet and bake at 350F for 35 minutes or until golden brown. Cool, then slice diagonally across the loaves (about 1/2 inch wide slices). Place the slices cut side up on a cookie sheet and bake again at 300F for 18 minutes. Cool on wire racks. Makes about 30 pieces.