See below

Preheat oven to 350 degrees

Basic Ingredients for *any* of the recipes* 3/4 cup whole & unblanched
almonds 1/4 pound butter 3/4 cup sugar 2 eggs 2 1/4 cup flour 1 1/2
tsp. baking powder 1/4 tsp. salt

For Orange Biscotti Zest from 1 orange, grated or minced 2 Tbls.
orange liqueur, or 1 Tbls. orange extract 1 1/2 tsp. cinnamon

For Anise Biscotti 2 – 3 tsp. crushed anise seeds

For Lemon Biscotti Zest from 1 lemon, grated or minced 1 Tbls. lemon
extract, or 1 Tbls. lemon juice
Procedures for all recipes Toast the almonds until golden, then chop
by hand into 1/4 inch chunks. *Reduce oven heat to *325* degrees*
Cream the butter until light, add the sugar & beat till smooth &
creamy. Beat in eggs until the mixture is smooth. Add the (orange,
anise, lemon) specific ingredients. Sift in the flour, baking powder
& salt, beat until just mixed. Stir in the almonds. On a floured
board, divide the dough in half & roll each half into a long roll
about 1 1/2 inches in diameter & about 10 inches long. Set the rolls
on a baking sheet at least 3 inches apart, bake in the top third of
the oven (*325*) for about 25 minutes, or until they are set &
lightly browned on top. Cool the rolls for 5 minutes or so, then
slice diagonally into 1/2 inch thick slices. Lay the slices flat on
the baking sheet & return to the oven for another 10 minutes. Turn
the slices over & bake for another 10 minutes. Cool on a rack, and
keep in a tightly covered tin – they keep for months.