1 c. butter (no substitutes), softened
1 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 c. sugar
3 eggs
1 tsp. any flavoring
1 tbsp. baking powder
1 c. chopped almonds (optional)

Cream butter and sugar. Beat in eggs, one at a time. Stir extracts. Add flour, baking powder and salt to creamed mixture. Stir in almonds.

Line a baking sheet with foil and grease the foil. Divide the dough in thirds. On the foil, form dough into three 11 x 2-inch rectangles.

Bake at 300°F for 35 minutes or until golden brown and firm to the touch. Remove from the oven and lift with the foil to racks to cool completely. Place on a cutting board and cut into 3/4-inch slices. Place cut side down on ungreased cookie sheet.

Bake at 325°F for 10 minutes. Turn over and bake 10 minutes longer. Cool completely. Store in an airtight container.

Yield: About 2 1/2 dozen.

Variations:

I have used almond flavoring, then dipped the biscotti in chocolate and sprinkled with chopped almonds.

Or use peppermint flavoring, then grind up peppermints and mix in white frosting to dip the biscotti in.