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"I found this on healthdiscovery.net and began making a few changes to suit my own tastes and preferences. The original was for lemon biscotti and can easily be switched back. One point per cookie."

Ingredients: egg whites, eggs...

"These crisp, crunchy cookies are based on the classic Italian version. These contain no nuts and are a slightly softer than the original version, which makes them more child friendly (mine adore them!). Try them with your mid morning cup of coffee.."

Ingredients: cinnamon, eggs...

"Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files."

Ingredients: fresh ground black pepper, eggs...

"These have a wonderful orange scent as they bake, and they taste just as good!"

Ingredients: oranges, zest of, egg yolks...

"You can make orange biscotti by substituting the lemon zest and extract with orange."

Ingredients: eggs, lemon extract, milk...

"This is yet another wonderful, fabulous, delightful recipe from Alice Medrich ("Cookies and Brownies"). It took me a lot of work to track down this cookbook, which is out of print -- everything I've made from it has been first-rate. They need to bring this back into print!"

Ingredients: oranges, zest of, eggs...

"This is a fool-proof, basic recipe for traditional biscotti from Susan Rosso's mother. Rather than baking the cookies twice, place the sliced cookies inside a warm oven for 30 to 60 minutes. This renders the biscotti satisfyingly firm rather than jaw-breakingly hard. (Susan Rosso has a great site called Food Blogga.)"

Ingredients: oranges, zest of, eggs...

"These are yummy, low fat, and do not need the traditional double baking! Always use pasteurized eggs in any chewy baked good. In the US I have only found one producer of whole pasteurized eggs, Davidson's, see their web-site for a store near you: http://www.safeeggs.com/
Cookies will last well if stored in layers of wax paper in an airtight..."

Ingredients: eggs, oat flour, hazelnuts...