In a medium bowl, add the first seven ingredients (through salt) and stir to combine.
In a separate, large bowl, whisk together the remaining ingredients.
Use a wooden spoon to slowly mix the dry ingredients into the wet ingredients. When complete, you will have thick dough.
Turn dough out onto a lightly floured surface and, with floured hands, knead the dough about 5 times. When dough is smooth, divide it in half and form two 8 inch rolls, on a lightly greased cookie sheet. (I used coconut oil to grease mine as it is very heat stable and will not burn like many oils would.) Flatten each roll into 1 inch thickness.
Bake biscotti rolls for about 30 minutes, then remove from oven and allow rolls to cool on a wire rack for about 10 minutes. Slice each roll into about fifteen 1/2 inch slices and place slices back on cookie sheet, cut side up.
Bake biscotti again for 8-10 minutes on each side. They are done when they are golden brown. Remove from oven and cool on a wire rack. Biscotti will harden more as they cool.