Instructions: Combine first 4 ingredients in a mixing bowl. Add eggs and egg white, beating at medium speed with an electric mixer until blended. Stir in chopped nuts. (Mixture will be crumbly.) Shape dough into a ball. Cover dough, and chill 30 minutes.

Divide dough in half; shape each portion into an 8- by 2-inch log on lightly greased baking sheets. Bake at 350 degrees for 25 minutes or until firm. Let cool on baking sheets 5 minutes. Remove to wire racks to cool.

Cut diagonally into 1/2-inch-thick slices, and place slices on baking sheets. Bake at 350 degrees for 3 minutes; turn slices over, and bake 3 more minutes. Remove to wire racks to cool.

This recipe yields about 2 1/2 dozen.

Comments: Twice-baked Italian biscuits, biscotti are first baked in a loaf, then sliced and baked again.

Yield: 2 1/2 dozen

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.