Ingredients: (Hit your return key to start a new line)
1/4 lb unsalted butter
3/4 cup sugar
2 eggs
4 t kirsh (cherry brandy)
1 t vanilla extract
2 cups plus 2 t unbleached white flour
1 1/2 t baking powder
1/4 t salt
1/2 cup almonds toasted and chopped
3/4 cup chopped semisweet chocolate

Directions:
Preheat oven to 350 degrees F. Cream the butter until fluffy and add the sugar. Cream again until fluffy and add the eggs one at a time, beating well after each addition, til the mixture is smooth. Mix in the kirsh and vanilla.

Combine flour, baking powder, salt in a bowl. Beat into the butter mixture until just incorporated. Stir in the almonds and chocolate.

Divide the dough into three equal pieces. On a lightly floured board, roll the pieces into long cylinders, about 1 to 1 1/2 inches in diameter. Place them on a baking sheet and bake until set and light brown, about 25 minutes.

Cool the rolls and slice diagonally to make 1/2 inch thick biscotti. Lower the oven to 300 degrees F. Lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over bake til brown about 10 minutes. Lower oven to 150 degrees and bake until cookies are COMPLETELY dry, about 1/2 hour. Watch closely to make sure they don't brown too much.

Other suggestions and comments:
Substitute hazelnuts or pine nuts for the almonds or chopped dried cherries for the chocolate, paired with pistachios.

Don't leave out the kirsh, the cookies are so much better with it.