Sunday, January 27, 2013
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons almond extract
1 cup mini chocolate chips optional
1 cup toasted, slivered almonds optional
Preheated oven to 375 degrees F. Grease cookie sheets or line with parchment paper.
In medium bowl, beat together eggs, oil, sugar and almond extract. If desired, add chocolate chips and almonds.
In a separate bowl, combine the flour, baking powder and salt. Stir into the egg mixture to form heavy dough. Divide the dough into two pieces. Form each piece into a roll the length of the cookie sheet. Place rolls onto the prepared cookie sheets, and press down to 1/2-inch thickness.
Bake 27 minutes in the preheated oven until golden brown. Remove from baking sheet to cool on a wire rack. When the biscotti are cool enough to handle, slice each log crosswise into 3/4-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 7 minutes on each side.
For a fancier look, melt some chocolate chips, dip each baked biscotto in melted chocolate and roll it in almonds. Let the coated biscotti cool on parchment paper.