Italian Biscotti
2 dozen
½ cup oil
3 eggs
2 dozen
½ cup oil
3 eggs
1 cup sugar
1 teaspoon vanilla
3 1/4 cups flour
1 tablespoon baking powder
¼ cup (choose one - sliced almonds, mini chocolate chips, mini cinnamon chips)
Beat together oil, eggs, sugar and vanilla until well blended. Combine the flour and baking powder, stir into the egg mixture; add almonds and stir to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto greased cookie sheet, and press down to 1/2 inch thickness. Bake for 25 to 30 minutes at 375. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted. Serve with coffee or tea and enjoy!
1 teaspoon vanilla
3 1/4 cups flour
1 tablespoon baking powder
¼ cup (choose one - sliced almonds, mini chocolate chips, mini cinnamon chips)
Beat together oil, eggs, sugar and vanilla until well blended. Combine the flour and baking powder, stir into the egg mixture; add almonds and stir to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto greased cookie sheet, and press down to 1/2 inch thickness. Bake for 25 to 30 minutes at 375. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted. Serve with coffee or tea and enjoy!
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