Preheat the oven to 375 F. In a large mixing bowl, whisk together all the dry ingredients.
Add all the wet ingredients and stir.
Mix well until you have a semi-firm, soft dough. Knead by hand if necessary.
On a parchment-lined cookie sheet, form the dough into a 1-inch thick oval. Bake for 30 minutes. Remove the biscotti from the oven and reset the oven temperature to 350 F.
Let the biscotti sit for 10 minutes, then slice it in ¾-inch thick slices. I cut the longest ones in half.
Place the sliced biscotti on a second, parchment-lined cookie sheet, laying them on their side. Bake at the lowered temperature for 60 minutes. Remember to flip the biscotti at the 30-minute mark.
Allow the biscotti to cool on the cookie sheet for at least 1 hour until they harden enough to handle without crumbling. Then transfer them to a wire rack to finish cooling for another 2 to 3 hours. Then pack them up and store them in the fridge.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.