Here’s the recipe from Monica. She has started a McMinnville Baker’s Dozen Facebook page and the recipe is also posted there.
Basic Biscotti recipe
A basic dough mixture of butter, sugar, and flour is all it takes to make authentic biscotti in your home kitchen.
¼ pound butter, softened
¾ cup sugar
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup toasted almonds, chopped (or your favorite toasted nut, or skip the nuts)
1) Preheat oven to 325°F.
2) Cream butter in a medium mixing bowl until creamy; add sugar and beat until fluffy. Add eggs and beat until mixture is smooth.
3) Sift flour, baking powder, and salt into egg mixture; beat until just mixed. Stir in almonds.
4) Divide dough in half. On a lightly floured surface, roll each half into a long roll about 1½ inches wide and 10 inches long. Place rolls on a baking sheet, leaving 3 inches space between each.
5) Bake 25 minutes, until lightly browned. Cool 5 minutes, then slice diagonally into ½-inch thick slices. Return to baking sheet; bake an additional 10 minutes. Flip biscotti over; bake an additional 10 minutes. Cool on a wire rack.