I grew up in the ’70s and spent my childhood amused by toys that would now be considered child endangerment. My favorite was the Sit ‘N Spin.

After whirling like a pint-sized dervish, I’d stumble around in a dizzy delirium before collapsing on the kitchen floor. Much of my adult life has been spent attempting to recapture this euphoria. The second bottle of wine usually does the trick.

Although it didn’t offer the vertigo, my next toy of choice was my Easy-Bake Oven. The powder-and-water-mixture warmed over with a light bulb was my first foray into baking.

Luckily, I had a loving but somewhat distracted mother who allowed me to step-stool up to a real oven by age 7. Again, child endangerment. But by then, cooking-and-cookies had edged out sitting-and-spinning as my favorite pastime and I couldn’t be kept out of the kitchen.

While almost any combination of sugar, flour and butter causes me to swoon, a treat that’s reigned supreme since those whirling-dervish-Easy-Bake days are biscotti. Originally enjoyed with dessert wine, authentic biscotti are both crunchy and somewhat dense, with just enough sweetness to satisfy a sweet tooth.

I’m partial to traditional almond biscotti, but recently unearthed numerous incarnations, ranging from the possibly yummy like chocolate cranberry to the grotesquely ridiculous – jellybean biscotti? Somewhere in Tuscany, a very angry baker is gesturing wildly about ugly Americans.

But I digress. Back to the baking.

Since “biscotti” is roughly derived from the words “twice” and “baked,” these cookies are not an undertaking for recreational bakers. You do indeed bake them twice.

After first shaping the dough into a rectangular shape and baking for a bit, you then take it out and slice the hot, half-baked loaf into smaller pieces. With the sliced sides down, bake again, turning once to ensure a uniform color and texture.

I never said this was going to be easy, but if you want easy you may want to try some slice-and-bake.

Yet unlike many other labor-intensive activities, baking biscotti is worth the effort. A slightly sweet almond biscotti with a small glass of sweet wine is a simple yet indulgent pleasure. Or you may want to dip the biscotti in a shot or two of espresso.

While cookies and caffeine don’t offer the same kind of mind-altering effects sitting and spinning does, it still provides a delightful little rush.

Anna’s Amazing Almond Biscotti

3/4 cup oil

2 teaspoon pure vanilla extract

Juice of 1 orange

3-5 tablespoons of almond extract

4 large eggs

4 cups flour

1 cup sugar

4 teaspoon baking powder

1 cup slivered almonds

Pre-heat oven to 350 degrees.

In a really large bowl, mix the first four liquids together. Add eggs, one at a time, and beat well after each. Slowly add sugar, blending well. Stir in slivered almonds.

In a separate bowl, mix flour and baking powder together. Add flour mixture to liquid ingredients, a little at a time until all the flour is blended in.

Next, divide dough in half and shape into two somewhat flattened loaves around 12 by 4 inches.

Brush tops with a mixture of milk and sugar. Bake for 20-25 minutes on ungreased cookie sheet, rotating once during baking. Take out of oven, cool for 10-15 minutes and then slice diagonally . Place back onto cookie sheet, cut sides down and bake an additional 20 minutes, flipping cookies once.

After cooling, lightly dust with confectioners’ sugar or dip ends into melted semi-sweet chocolate. Store in airtight containers and, by the way, good luck!