Biscotti are a traditional Italian treat often served with strong, hot coffee. The small, crisp slices are made for dunking. For a spiced version, omit the almond extract and stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
Bake the loaves for 30 minutes, then cool. Place a loaf on a cutting board and slice diagonally into 2-inch-thick slices with a sharp, thin-bladed or serrated knife. Repeat with the other loaf.
Place the slices cut-side down on ungreased baking sheets. Bake for 5 minutes, then turn them over and bake until the cookies are dry and crisp, another 5 to 8 minutes. Cool them on a wire rack.