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Add a photoBiscotti's much cooler, much more Jewish cousin.
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 3 cups sifted flour
- 1/4 tsp. salt
- 4 tsp. baking powder
- 1 cup slivered almonds
Directions
- Preheat oven to 350F.
- Beat the eggs until they are thick and light. Keep beating, gradually adding the sugar, then the oil, and then the extracts.
- Sift together flour, salt, baking powder and almonds. If you want chocolate chips or dried fruit, add them in here as well.
- About a third at a time, mix in well until all ingredients are combined. Dough is slightly wet and sticky.
- On a floured surface, knead dough about 20 turns. If you have a dough scraper, this would be a great place to use it instead of your hands to prevent sticking.
- Divide into 3 pieces. On a well oiled baking sheet, shape into strips about 3 inches wide, 1 inch high, and 10-12 inches long. If you have a biscotti pan, I am jealous because my molding skills can use some work.
- Bake for 35-45 minutes, until golden brown.
- Remove from oven, and while still warm, cut into 1/2 inch slices. Return to oven and let lightly brown, about 5 minutes.
- See the link below for more pictures & other recipes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 48 servings | |
| Calories 74 | |
| Calories from Fat 27 | 36% |
| Total Fat 3.07g | 4% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 12mg | 4% |
| Sodium 121mg | 5% |
| Potassium 19mg | 1% |
| Total Carbs 10.37g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.26g | 3% |
| Protein 1.34g | 2% |
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