Essential Gear:

Electric stand mixer with flat beater attachment or large mixing bowl and hand-held mixer
Rubber spatula
Two baking sheets
Two parchment paper sheets or non-stick pan liners
Two cooling racks
Serrated edge knife

 Position the oven racks to the upper and lower thirds and preheat the oven to 350° F. Line two baking sheets with parchment paper or non-stick liners.

3 cups all-purpose flour
1 ¾ cups granulated sugar
1 teaspoon baking powder
¼ teaspoon salt

 Combine the flour, sugar, baking powder, and salt in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to blend together briefly on low speed.

3 extra-large eggs at room temperature
3 extra-large egg yolks at room temperature
2 teaspoons pure vanilla extract

Using a fork lightly beat together the eggs, egg yolks and vanilla in a medium mixing bowl. With the mixer on low speed, add the egg mixture to the dry ingredients and blend together thoroughly.

1 cup pecans, roughly chopped
4 ounces white chocolate, cut into small chunks

Add the pecans and white chocolate and mix until the dough holds together, about 30 seconds.
Divide the dough into 4 equal pieces. Dust your hands lightly with flour and shape each piece of dough into a loaf about 8 inches long, 3 inches wide, and 1 inch high. Place two loaves on each baking sheet, leaving several inches space between them.

 Bake the biscotti for 12 minutes. Switch the baking sheets and bake another 10 to 12 minutes, until the loaves are light golden and set. Remove the baking pans from the oven and cool on racks for 10 minutes.
Using a serrated edge knife, slice each loaf on the diagonal into ½-inch thick slices. Place these slices on their sides on the baking sheets, with the wide part facing up. Bake the biscotti again for 5 minutes, switch the baking sheets and bake another 5 to 7 minutes, until firm.

Remove the pans from the oven and cool completely on racks.

Keeping:
Store the biscotti in an airtight container between layers of waxed paper at room temperature up to 2 weeks. To freeze up to 3 months wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.

Making a Change:
Replace the pecans with whole unblanched almonds, walnuts, or toasted and skinned hazelnuts.
 
Adding Style:
Drizzle the cooled biscotti with thin lines of bittersweet, semisweet, milk, or white chocolate. Let the chocolate set for 15 minutes in the refrigerator before serving or storing.
Makes 3 dozen
 
Adapted from The Essential Baker:  The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by Carole Bloom. Copyright 2007. All Rights Reserved.