As well as flour and eggs, these biscotti contain almonds. Where I live, and thanks to the water of the Murray River, I am surrounded by a whopping 30,000 acres of almond trees in full production. Almonds thrive in dry, semi-arid zones, provided water is available for irrigation. The sight of countless acres of almond trees in blossom against a pale blue, late-winter sky is one of nature’s best scenes. It takes the help of 40 semitrailers of bee hives to cross-pollinate all these trees. It is worth a trip to see, from wherever you live. In these biscotti the almonds add crunch and a subtle aroma. I also like the use of olive oil in this recipe.