modern recipes include adding baking powder and spices to the flour. the nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts. separately, eggs are beaten together, and then any wet flavouring (e.g., almond extract or liquor), before being added to the dry ingredients. following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate.