Prep 5 mins
Cook 1 hr
These are fast and easy to put together. They taste amazing!!! You won't be sorry - try it!!! You can change it up however you like.... try, almond extract, dried cranberries, the combinations are endless.
- 4 eggs
- 1 1⁄4 cups sugar
- 3⁄4 cup oil
- 1 tablespoon vanilla
- 3 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup mini chocolate chip
- 1 cup finely chopped walnuts
- Beat eggs, sugar, oil and vanilla -- mix in by hand flour, baking powder, chocolate chips and nuts.
- Refrigerate dough for 1/2 hour. Shape into 2 logs. Bake at 350 for 30 minutes or until golden brown. Cut into slices after 5 minutes. sprinkle with cinnamon/sugar mixture. Back in over at 325 for another 25-30 minutes.
These are wonderful. The dough is sticky so try this: Take a piece of Saran Wraap lenghtwise, spray with a bit of butter spray. Put half the dough into the middle of the sran wrap, then start rolling it to make a log. Do the same with the leftover batter. Refrigerate and when you're ready to bake just take the wrap and roll the log onto your baking sheet, again make sure you have enough space between rolls. Don't worry if a bit sticks to the wrap, just wet your hands and smooth out the roll. Easy Peasy!
SO GOOD! I made these for a MOPS meeting and they were a HUGE hit. So easy to make and tastes really great. I added 1 1/2 teaspoons of cinnamon and took the nuts out. i can see myself coming back to this time and time again
wow these were absolutely wonderful! I made some changes which included leaving out the walnuts and adding 1 tsp. salt. Also, there seemed to be a little bit of confusion involving the baking. I followed what some of the other reviewers said and looked at other biscotti recipes. I baked the "loaves" for half an hour, took them out and let them cool for about 5 minutes, and then sliced them about 3/4 inch thick and baked them sliced-side-up for another half hour. The texture and baking times are perfect and the biscotti aren't break-your-teeth-hard. They are just right :) Also, i noticed that after I chilled the "dough" it wasn't really a doughy consistency. It was really liquidy so you have to try your hardest to just form long logs on a greased baking sheet. Make sure to keep a couple inches space between both loaves because they spread out. All in all they were delicious!