The following biscotti recipes were submitted by Beverley Wilson, of rural Douglas County.

Frosted Lemon Almond Biscotti

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1/2 cup butter, softened

1 cup sugar

1 teaspoon lemon extract

1 tablespoon lemon zest

3 eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup chopped almonds

2 3.5-ounce bars white chocolate (Lindt)

lemon oil

Preheat oven to 350 degrees.

Cream butter and sugar. Add lemon extract and lemon zest. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt, which have been combined. Mix until well blended. Add chopped almonds. Mix until well blended.

Line two cookie sheets with parchment paper. Place half of dough in center of each cookie sheet. Place piece of plastic wrap, the length of the cookie sheet, over dough. Working through wrap, form dough into a log, roughly the length of the cookie sheet and approximately 2 inches wide and 1 inch high. (Using plastic wrap allows shaping of sticky dough without adding extra flour.) Discard plastic wrap.

Bake logs for 30 minutes, switching racks every 7 1/2 minutes. Ends of logs should feel firm, but rest of dough will be softer. Remove sheets from oven and allow to cool for 10 minutes. Using serrated or other sharp knife, slice into 3/4-inch cookies by pressing firmly on knife. Lay cookies cut-side down on cookie sheet. Return both sheets to oven for 10 additional minutes, switching racks after 5 minutes. Allow to cool.

Melt white chocolate, being careful not to burn it. Remove from heat. Add small amount of lemon oil until desired flavor intensity is achieved. Stir. One by one, carefully dip cookies, face down, into melted chocolate mixture, frosting one side. Place on parchment or waxed paper, with frosted side down. When chocolate is hardened, cookie will lift easily from paper. Store in airtight container.

Double Chocolate Toffee Biscotti

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1/2 cup butter, softened

1 1/4 cups sugar

1 tablespoon vanilla extract

3 large eggs

3 cups flour

1/2 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

10 ounces toffee chips (Heath)

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Add flour, cocoa powder, baking powder and salt, which have been combined. Mix until well blended. Add toffee chips and chocolate chips, and mix until well blended.

Line two cookies sheets with parchment paper. Place half of dough in center of each cookie sheet. Place piece of plastic wrap, the length of the cookie sheet, over dough. Working through wrap, form dough into a log, roughly the length of the cookie sheet and approximately 2 inches wide and 1 inch high. (Using plastic wrap allows you to shape sticky dough without adding extra flour.) Discard plastic wrap.

Bake logs for 32 minutes, switching racks ever 8 minutes. Ends of logs should feel firm, but rest of dough will be softer. Remove sheets from oven and allow to cool for 10 minutes. Using serrated or other sharp knife, slice into 3/4-inch cookies by pressing firmly on knife. Lay cookies cut-side down on cookie sheet. Return both sheets to oven for 10 additional minutes, switching racks after 5 minutes. Allow to cool. Store in airtight container.

Brown Sugar and Almond Biscotti with Cinnamon and Orange

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5 tablespoons butter, softened

1 3/4 cups tightly packed light brown sugar

grated zest of one orange

2 large eggs

2 cups flour

1 cup blanched sliced almonds

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

3/4 cup almonds, toasted

Preheat oven to 350 degrees.

Cream butter and sugar. Add orange zest, mixing well. Add eggs, one at a time, beating well after each addition. Add flour, sliced almonds, cinnamon and baking powder, which have been processed together in a food processor until nuts are finely ground. Mix until well blended. Add toasted almonds. Mix until well blended.

Line two cookies sheets with parchment paper. Place half of dough in center of each cookie sheet. Place piece of plastic wrap, the length of the cookie sheet, over dough. Working through wrap, form dough into a log, roughly the length of the cookie sheet and approximately 2 inches wide and 1 inch high. (Using plastic wrap allows shaping of sticky dough without adding flour.) Discard plastic wrap.

Bake logs for 32 minutes, switching racks every 8 minutes. Ends of logs should feel firm, but rest of dough will be softer. Remove sheets from oven and allow to cool for 10 minutes. Using serrated or other sharp knife, slice into 3/4-inch cookies by pressing firmly on knife. Lay cookies cut-side down on cookie sheet. Return both sheets to oven for 10 additional minutes, switching racks after 5 minutes. Allow to cool. Store in airtight container.

Frosted Chocolate Orange Biscotti

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1 cup butter, softened

1 1/2 cups sugar

1 teaspoon orange extract

2 tablespoons orange zest

4 large eggs

4 1/2 cups flour

1 tablespoon baking powder

1 teaspoon salt

9 ounces semisweet chocolate chips

2 3.5-ounce bars bittersweet chocolate (Lindt)

orange oil

Preheat oven to 325 degrees.

Cream butter and sugar. Add orange extract and orange zest. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt, which have been combined. Mix until well blended. Add chocolate chips. Mix until well blended.

Line two cookies sheets with parchment paper. Place half of dough in center of each cookie sheet. Place piece of plastic wrap, the length of the cookie sheet, over dough. Working through wrap, form dough into a log, roughly the length of the cookie sheet and approximately 2 inches wide and 1 inch high. (Using plastic wrap allows shaping of sticky dough without adding flour.) Discard plastic wrap.

Bake logs for 32 minutes, switching racks every 8 minutes. Ends of logs should feel firm, but rest of dough will be softer. Remove sheets from oven and allow to cool for 10 minutes. Using serrated or other sharp knife, slice into 3/4-inch cookies by pressing firmly on knife. Lay cookies cut-side down on cookie sheet. Return both sheets to oven for 10 additional minutes, switching racks after 5 minutes. Allow to cool.

Melt bittersweet chocolate, being careful not to burn it. Remove from heat. Add small amount of orange oil until desired flavor intensity is achieved. Stir.

One by one, carefully dip cookies, face down, into melted chocolate mixture, frosting one side. Place on parchment or waxed paper, with frosted side down. When chocolate is hardened, cookie will lift easily from paper. Store in airtight container.

Almond, Anise and Lemon Biscotti

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1/2 cup butter, softened

1 cup sugar

1 teaspoon anise flavoring

2 teaspoons anise seed

1 tablespoon lemon zest

3 eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup chopped almonds

Preheat oven to 350 degrees.

Cream butter and sugar. Add anise flavoring, anise seed and lemon zest, mixing well. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt, which have been combined. Mix until well blended. Add chopped almonds. Mix until well blended.

Line two cookies sheets with parchment paper. Place half of dough in center of each cookie sheet. Place piece of plastic wrap, the length of the cookie sheet, over dough. Working through wrap, form dough into a log, roughly the length of the cookie sheet and approximately 2 inches wide and 1 inch high. (Using plastic wrap allows shaping of sticky dough without adding flour.) Discard plastic wrap.

Bake logs for 30 minutes, switching racks every 7 1/2 minutes. Ends of logs should feel firm, but rest of dough will be softer.

Remove sheets from oven and allow to cool for 10 minutes. Using serrated or other sharp knife, slice into 3/4-inch cookies by pressing firmly on knife. Lay cookies cut-side down on cookie sheet. Return both sheets to oven for 10 additional minutes, switching racks after 5 minutes. Allow to cool. Store in airtight container.

Chocolate Cherry and Chile Biscotti

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1/2 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

grated zest of one orange

2 large eggs

2 cups plus 3 tablespoons flour

1 teaspoon baking powder

2 teaspoons ancho chile powder

1/4 teaspoon salt

5 ounces semisweet chocolate chips

1/2 cup coarsely chopped walnuts

1/2 cup dried sour cherries

Preheat oven to 350 degrees.

Cream butter and sugar. Add vanilla and orange zest, mixing well. Add eggs, one at a time, beating well after each addition. Add flour, baking powder, chile powder and salt, which have been combined. Mix until well blended. Add chocolate chips, walnuts and cherries. Mix until well blended.

Line two cookies sheets with parchment paper. Place half of dough in center of each cookie sheet. Place piece of plastic wrap, the length of the cookie sheet, over dough. Working through wrap, form dough into a log, roughly the length of the cookie sheet and approximately 2 inches wide and 1 inch high. (Using plastic wrap allows shaping of sticky dough without adding flour.) Discard plastic wrap.

Bake logs for 30 minutes, switching racks every 7 1/2 minutes. Ends of logs should feel firm, but rest of dough will be softer. Remove sheets from oven and allow to cool for 10 minutes. Using serrated or other sharp knife, slice into 3/4-inch cookies by pressing firmly on knife. Lay cookies cut-side down on cookie sheet. Return both sheets to oven for 10 additional minutes, switching racks after 5 minutes. Allow to cool. Store in airtight container.