They're Italian all right and here's my grandmother's tried and true recipe. Buon' apetito!
Biscotti
3 eggs
1/2 c. oil
1/2 c. sugar
1/2 tea. vanilla - you may sub. another flavor such as anise, lemon or orange
1/2 tea. salt
2 tea. baking powder - use 1 tea. baking powder per cup of flour
2 1/2 c. flour - Approximate; don't make dough too dry as it should have an soft, oily consistency
Optional: 1/2 c. filberts (hazelnuts), almonds or pine nuts, chopped

Glaze
confectioner's sugar
milk
lemon juice

1 mixing bowl
1 baking sheet

Preheat oven to 350 and grease a baking sheet.
In a large mixing bowl, whisk together the eggs, oil, sugar, vanilla and salt.
Using a fork, gradually stir in the flour and baking powder to make a sticky, handling dough.
Empty dough out onto a floured surface and knead until smooth. Knead in the nuts now, if using.
Roll dough out into a loaf, about 2" wide. Place it on a greased baking sheet and gently flatten it so that it's about 1" thick.
Bake until loaf is lightly browned, about 20 minutes.
Remove from oven and set aside to cool slightly.
Place the loaf on a cutting board and using a very sharp knife, slice across the log diagonally (45 deg.) making 1/2" wide biscuits.
Return the biscuits to the baking sheet, laying them flat. Bake again for about 15 minutes or until they're lightly toasted.
Remove from oven and set aside to cool. Drizzle them with glaze if desired.

Note: You can skip the second baking if you prefer to have softer, more crumbly biscuits. I like them this way.