1/2  cup           butter  -- at room temperature
   1      cup           sugar
   2                    eggs
   1 1/2  teaspoons     vanilla extract
   2      cups          all-purpose flour
     1/2  teaspoon      baking powder
     1/2  teaspoon      baking soda
   1 1/2  cups          nuts  -- chopped
This comes from the Dallas Morning News' "Dallas Life Magazine". The 
Highland Park restaurant Patrizio contributes this recipe for biscotti.
 Combine butter, sugar and eggs, mixing well. Beat in vanilla.
 Combine flowr, baking powder, baking soda and chopped nuts. Add to the 
egg mixture. The batter will be very stiff and sticky. Cover the dough 
with plastic wrap and refigerate for 1 hour or over night.
 With flored hands, divide the dough into two portions and shape each into 
a loaf about 12 inched long.
 Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving 
at least 3 inches between them. Flatten each loaf slightly, as evenly as 
possible.
 Place in preheated 400 degree oven and bake for 20 min. or until firm to
the touch.  Remove can cool on wire rack slightly. Lower oven to 375.
 While still warm, slice the loaves into diagonal slices about 1/3 inch
thick.  Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - 
do not brown.
 Var.
    Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups 
chocolate chips.
     Banana: basic recipe, adding 1/4 cup banana flavoring (not extract) 
and use walnuts or pecans
     Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the nuts, 
use almonds or pecans