Instructions

Wisk together eggs, liqueur and vanilla.Sift together, flour, baking powder and salt.In a large bowl cream together butter and sugar until fluffy. Gradually beat in egg

Mixture until thoroughly combined. Stir in flour mixture. Divide into 3 or 4 equal

Amounts.

Add flavourings to each individual dough, enough that there are lots of chunks but not so much that the dough cant hold together. (Between cup and 1 cup total per dough if divided in four pieces 1-1/3 cups if divided into three pieces.)On two parchment-lined baking sheets, shape into 12 by 1-1/2 inch logs for 4 pieces, or 16 x 1-1/2 inch logs for 3 pieces.

Bake in a preheated 325 F. oven for 30 minutes or until firm and golden.

Let cool on baking sheet 15 minutes; transfer to a cutting board.

Cut diagonally into inch thick slices using a serrated knife.

Lay cookies flat in baking sheets; bake about 25 minutes longer or until golden brown and crisp, turning once during baking.Makes about 5 dozen biscotti.Suggested flavours for additions:Pistachio, dried cranberries or cherries, white chocolate and orange zest.Orange zest, cinnamon, dried cranberries and toasted pecans.Almonds, white and dark chocolate chunks or chips.Orange zest, almonds or pecans, and cranberries