• Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
• In a large bowl, beat eggs and granulated sugar with an electric mixer on medium speed for 3-4 minutes until pale and creamy. Beat in vanilla extract until well combined.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add the dry ingredients to the egg mixture, mixing on low speed until just combined. Don't overmix.
• Fold in all nuts using a rubber spatula until evenly distributed throughout the dough. The dough will be sticky.

To Shape and Bake the Logs

• Line baking sheet(s) with parchment paper. Dab each corner underneath with a tiny bit of dough to anchor the paper.
• Drop large spoonfuls of dough onto parchment to form two rough log shapes, spacing them at least 3 inches apart. Then, shape each into a smooth 3-inch by 10-inch log shape. Do not pat the logs down; they should remain mounded (like a meatloaf shape)
• Dust the logs generously with powdered sugar, patting to coat all sides.
• Bake for 30 minutes, or until logs are lightly golden and firm to the touch.

For Softer Biscotti:

• Let logs cool for 10 minutes on the baking sheet
• Slice diagonally into 1/2-inch pieces and serve

For Crunchy Biscotti (Optional):

• Let logs cool for 10 minutes (they should still be warm but firm enough to cut)
• Using a sharp serrated knife, cut each log diagonally into 1/2-inch slices
• Reduce oven temperature to 325°F (165°C)
• Arrange slices cut-side down on the baking sheet
• Bake for 8-10 minutes
• Flip slices and bake another 8-10 minutes until desired crispness
• Cool completely on a wire rack (they will continue to crisp as they cool)