There are a couple of biscotti recipes I like to make. I find they bake up more crispy and tender if the dough is fairly gloppy, not stiff. If you want to make them fancier, melt some chocolate and dip one end or one side of the slices in it.

Biscotti - no added fat

2 cups all purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet miniature chocolate chips*
3 large eggs plus 1 yolk, beaten
1 teaspoon vanilla
(1/2 teaspoon almond extract)
1/8 - 1/4 cup vodka or liqueur

* Substitute dried cranberries and sliced or slivered almonds, or other nuts

In a medium bowl, mix flour, sugar, baking soda, salt, and chocolate chips (or fruit/nuts). Add eggs and vanilla and liquor, stirring until blended. It should be fairly gloppy/sticky.

Form dough into a log 2 by 16 inches. Place log onto baking sheet (lined with parchment paper) and coated with nonstick spray. Bake in a preheated 350 degree oven for 30 minutes. Remove from oven and cool for 10 minutes. Place log on a cutting board. With a serrated knife, cut log diagonally into 1/2 inch slices. Place cut side up, on baking sheet. Reduce heat to 325 degrees and bake 10 minutes. Turn slices over and bake 10 to 12 minutes. Centers will be slightly soft. Remove from oven and place on wire rack to cool.

Anisette Biscotti

3/4 cup oil
2 cups sugar
6 eggs
1 tablespoon vanilla or almond extract
1/4 cup anisette
4 teaspoons baking powder
Pinch salt
4 cups flour
3/4 cup coarsely chopped nuts (pistachios, almonds, walnuts, etc.)
(Anise seeds)

Bowl 1: combine oil and sugar. Bowl 2: Beat the eggs, add the flavorings, and then in the baking powder and salt. Bowl 3, large: Put the flour in this bowl and make a well in the center. Pour in the liquid and stir to incorporate. Add the nuts at some point. On a greased sheet pan with sides form three loaves and bake at 350 degrees for 35 minutes. Turn the oven down to 325 degrees. Remove to a rack and slice into 1/2 inch slices, then return to the oven until toasted, turning over to toast the other side. Cool on a rack.