Mixed Nut Biscotti – A Hard Italian Cookie

½ cup White Sugar
3 cups White Flour
2 tsp Baking Powder
4 eggs
¼ cup Olive Oil
1 Tbsp Vanilla Extract or Almond Extract
1 cup Mixed Nuts chopped coarsely

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Beat the wet ingredients together and pour into the well.  With a wooden spoon, mix until the dough just binds to itself.  Knead lightly on a floured surface.  Shape into 2 logs approx. 4” wide by 12” long by ½” thick. 

Place them onto a greased baking sheet.  Bake 25 minutes.  Remove from the oven.  Turn the oven to 425F for the next stage.  While the logs are still hot, cut ¾” thick slices on the diagonal.  Turn slices on their sides and toast in the oven until lightly golden (about 5 mins.)   Place biscotti on a rack to cool.   Store in an air-tight container.

Spectacular dipped in Coffee or Chai Tea.  
If you’re in a particularly celebratory mood, pair with a glass of Moscato wine.

Lux it Up:   Substitute good quality chocolate chips or chopped dried cherries for the nuts, or a combination of them both.  If you’ve got a particular nut favorite, use it instead of mixed nuts.  My Man loves pistachio.  I’m a fan of almonds.