Stir together flour, salt, and baking powder 3 times.
Beat sugar, and butter, until light and fluffy. Add eggs one at a time and add flavoring and then beat together again. Add in the flour mixture.
Add the dough to a parchment-lined mixing bowl, and allow the dough to refrigerate for 30-60 minutes. This step is optional, you can immediately use the batter, I choose to refrigerate because the dough is easier to work with and not as sticky.
Preheat the oven to 350 degrees.
Remove the batter from the fridge, on a lightly dusted counter, cut the batter into 3-4 evenly cut pieces. Make 3 – 4 into logs, this all is dependant on the size of the biscotti you prefer. I like 3 logs for this recipe. Press down on the logs slightly with a rolling pin, so get them flat and even. See the image below.
Bake at 350 for 20 minutes, for 3 logs, and 15 minutes for 4 logs. Remove from the oven and allow the biscotti to slightly cool. Bakers note: you don’t want to cool too much, just enough to be able to touch the loaves when you slice.)
Reduce the oven temperature to 250 degrees.
Slice logs on the diagonal, then turn the biscotti on the baking sheet to lay flat, as pictured below. Bake again at 250 degrees for 15-20 minutes until lightly browned.
Let them cool again. Serve immediately or melt white chocolate in a shallow dish and dip the top of the biscotti and sprinkle with pumpkin spice seasoning or cinnamon & sugar mixture. Allow the chocolate to harden, then serve or store away for later.