Prep 20 mins
Cook 55 mins
This is my fav biscotti recipe. You can cook it as is or toss in dried fruit or nuts or chocolate or add flavorings. I can't recall for the life of me where I got it, but I've been making it for a few years now and love it. For Christmas I tossed some dried cranberry's and for a sweet coffee treat I dip the bottom half in melted chocolate.
- 1⁄2 cup olive oil
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups flour, sifted
- 2 teaspoons baking powder
- 1 dash salt
- Cream together oil and sugar; beat in eggs and then vanilla. Add sifted flour and remaining dry ingredients and mix well.
- Fold in fruits or nuts or other ingredients if you are adding any.
- Flour your hands so the dough doesn't stick to you and form 2 loaves or "flat logs" on a cookie sheet making them the width of cookie you want.
- Bake the loaves at 375 deg. F for 15 minutes then lower temperature to 300 deg. F and bake for 30 minutes. When the loaves are nicely browned on the outside, take them out of the oven.
- Using a bread knife, slice loaves into individual cookies about 1/2 to 3/4" thick. Place freshly cut biscotti on the cookiesheet on their side and put back into the oven for 5 minutes on each side to crisp up.
- Yummy treat.
I was about to post this recipe but you beat me to it! DH loves this so much that if I go a single weekend without making this I'm blacklisted. If you like crunchy chocolate chip cookies then you'll love these as I put in about 6 oz. of mini chocolate chips. I also sprinkle the top with some cinnamon sugar which really gives it that extra taste. I have never used olive oil but I'd love to try that. The dough comes together beautifully unlike so many of the crumbly or terribly sticky versions here. I bake it until the loaf is slightly hard, let it cool, slice, and lay them flat and then bake for an additional ten minutes(just on that one side) and remove immediately before they become too hard. Heaven...