Preheat oven to 350°. Line baking sheet with parchment paper. Beat the eggs, sugar, baking powder, salt, and vanilla until light and thick. Lower mixer speed and add flour to combine. Add optional nuts or chips. Use a plastic dough scraper to remove the dough and form into a log on the parchment paper about 14” long and 2 ½” wide. Use wet hands or a wet dough scraper to smooth the top. Bake 25 min, remove from oven and cool 15 min. Using a spray bottle, lightly mist the light with water 5 minutes before cutting. This will make slicing easier. Cut the log on the diagonal into about ½” slices. Set the biscotti upright back on the prepared baking sheet and bake for 25 minutes. Cool on wire rack. 

Melt in double boiler one package butterscotch chips and two packages chocolate chips. Add small can chow mein noodles and one cup ‘Spanish’ whole/unskinned peanuts and fold ingredients together.

Drop by spoonfuls on a greased pan. Refrigerate until it hardens (about half hour).

June adds: “Note -1/2 the melted chips may be saved and spread on top of the ‘cookies’ before refrigerating to give them a ‘solid chocolate look.’

I’d like to add that I have eaten these ‘cookies’ frequently at June’s, but they became more like cookie drops as she stopped bothering to flatten them and let the dollops harden. Yum!

Beat eggs, sugar, and salt until light and thick. Add flavoring and oil, then balance of ingredients. Let stand 5 minutes. Make one roll on a cookie sheet. Bake at 350° about 30 minutes. Slice and toast on both sides. Yield: about 20 pieces.

Preheat oven to 325°. Combine first 5 ingredients in a bowl; stir well. Add butter/margarine, water, and syrup; stir well. Drop by level tablespoon, 2 inches apart, onto a baking sheet coated with cooking spray, or covered in parchment paper. Bake for 12 minutes or until almost set. Remove from oven and let stand 2-3 minutes until firm. Remove cookies from baking sheets and place on a wire rack until cooled completely.

Note: Lyle’s Golden Syrup is a thick, amber-colored inverted sugar syrup popular in the UK, Australia and New Zealand. It is available in West Michigan at most major supermarkets. While it offers the most authentic flavor,  the best golden syrup substitutes are light corn syrup and brown rice syrup. However, agave nectar, honey and maple syrup are also good alternatives.