A basic recipe has 2 cups flour to ¾ cup sugar to which is added 1 tsp baking powder, 1 tsp salt and 1 tbsp lemon rind. Then add in 125g butter cut into little pieces and mix together till a coarse meal is formed. Now add 1 cup coarsely ground roasted hazelnuts, as well as 3 eggs (first beaten together with 1 tsp almond extract) and mix till a dough is formed. 

The biscotti are first baked in long slabs (at 150 degrees Celsius for 35 minutes), then cut into ½ inch slices (once cooled), and then baked again until they are toasted and dry (10 minutes on each side).

Note: If you find the dough too dry to form the slab you can moisten it with 2 tbsp milk.