Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           Cup  pine nuts
     1/3           Cup  almonds
     1/2           Cup  sugar
  1 1/2            Tsp  baking powder
  1 1/2            Tsp  fennel seeds
  1                Tsp  baking soda
     1/2           Tsp  salt
  2 1/2           Cups  unbleached all purpose flour
  2                     eggs
  1 1/2    Tablespoons  grappa or Cognac
  2                Tsp  finely grated lemon zest
  1                Tsp  hazelnut or walnut oil
  1                Tsp  vanilla extract
  3        Tablespoons  buttermilk or plain low-fat yogurt

Preparation:

Preheat oven to 375°. In a pie pan or on a baking sheet, roast the pine nuts and almonds separately, tossing occasionally, until golden brown and fragrant, about 5 minutes for the pine nuts and 9 minute for the almonds. Set aside to cool completely. Reduce the oven temperature to 325°. In a food processor or blender, combine the toasted almonds and the sugar and grind to a medium-fine powder. Transfer to a medium bowl. Using a wooden spoon, stir in the baking powder, fennel seeds, baking soda, salt and all but 2 tablespoons of the flour. In a small bowl, using a fork, lightly beat the eggs with the grappa, lemon zest, oil and vanilla. Make a well in the center of the dry ingredients and pour in the egg mixture. Add the buttermilk. Using a fork, stir until a coarse dough forms. Using your hands, knead the dough until all the dry ingredients are incorporated. Knead in the pine nuts until evenly distributed. Divide the dough into 4 parts and cover with a kitchen towel. Line a large baking sheet with wax paper and set aside. Sprinkle a work surface with about 1/2 tablespoon of the remaining flour to keep the dough from sticking. Using your palms, roll one part of the dough at a time into a log, about 18 inches long and 1/2 inch in diameter. Halve the log crosswise and transfer both halves to the prepared baking sheet, parallel to the short end of the sheet. Repeat with the remaining dough and flour to make 8 logs, spacing them 1 inch apart on the baking sheet. Bake the logs for 20 minutes, or until lightly browned. Transfer the baking sheet to a rack to cool for 2 minutes. Using a serrated knife, trim the ends off each log and cut them on a sharp diagonal into 8 slices each. Arrange the slices, cut sides down, on 1 or 2 cookie sheets. Reduce the oven temperature to 200°. Leave the oven door ajar for about 2 minutes to cool the oven. Return the cookies to the oven and bake for about 1 hour, until hard to the touch but not browned. Transfer them to a rack to cool. The biscotti will keep for 1 month in an airtight container. Makes 64 cookies.

Nutritional Information:

1082 Calories (kcal); 57g Total Fat; (45% calories from fat); 32g Protein; 121g Carbohydrate; 374mg Cholesterol; 3177mg Sodium