Preheat oven to 350-degrees and grease a jelly roll pan or cookie sheet with lip on all sides.

Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 minutes until tests done. Remove from oven, but keep oven on.

Slice cookies into thirds (the long way) and across in 1/2-inch slices.

Remove half and spread out on another jelly roll pan (un-greased) and put back in oven for three to ten minutes, until Biscotti is golden.

Cool and store in air-right container.

Flavorings (choose one):

2-tablespoons anise extract with yellow cake batter
1/2-teaspoon ground cloves, 1-tablespoon instant espresso powder, 2-tablespoons almond extract with chocolate cake mix
2 teaspoons ground ginger, 1/2 cup finely chopped candied ginger with yellow cake mix