These classic biscotti are based on my Mom's recipe. She bakes loads of them every year during Christmas time and we never get tired of them. "Biscotti" are named after their method of baking as it means "twice cooked" in Italian. First, the dough is formed into logs and baked until golden and soft, with a cake-like texture. After cooling slightly, the logs are sliced and re-baked until crisp and amber in colour. The traditional dry texture of biscotti make them a perfect complement to a cup of hot coffee or espresso; however, I find this recipe holds its own.