Biscotti (Italian cookies)

in large bowl add:
2 cups sugar
2 cubes butter softened
2 teaspoon vanilla
3 teaspoons whiskey or Amaretto, lemon extract, dry vermouth or brandy

beat well, then add
6 eggs

beat well again, mix together in another bowl:
5 cups all purpose flour unsifted
3 teaspoons baking powder
1 teaspoon salt

blend well, add to sugar-egg mixture, use wooden spoon to blend all well.
add:
1 1/2 to 2 cups whole almonds or walnuts or 1/2 of each.
Mix well , divide in thirds. Roll on to flour board. Make 3 strips. Put on lightly greased cookie sheet or spray with Pam. press lightly to about 3 inches wide. Leave 2 inches between strips. Bake at 325 degrees for 25 minutes. check under roll, when medium brown remove from oven. Cool completely then cut 3/4 wide with sharp knife. Return to cookie sheet: turn on side and bake again on one side for 10 minutes. Cool, store in a covered container.