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Preparation

1. Preheat oven to 350°F.  Line a large cookie sheet with parchment paper.
2. Mix first five dry ingredients in a large bowl and stir well.
3. Place eggs, oil, and extract in a small bowl and beat until frothy, either by hand with a whisk or with an electric mixer for about 30 seconds.
4. Pour liquid mixture into dry ingredients. Mix with a wooden spoon until dough is mixed. Dough will be crumbly.
5. Place dough on a lightly floured board. Shape into a ball and knead several times. Cut ball in half.
6. Roll each half into a log approximately 10 inches long. Flatten top slightly.
7. Place dough on a cookie sheet and bake until lightly golden, approximately 15 to 20 minutes.
8. Remove from oven.  Let cool for 10 minutes. Use a serrated knife and slice at approximately 2/3-inch intervals to get 16 biscotti per half of dough.
9. Place sliced biscotti back on cookie sheet with cut side up and bake until lightly golden, approximately 5 minutes. Remove from oven, turn biscotti over and bake 5 minutes. Remove from oven and cool on a rack.