Prep 10 mins
Cook 45 mins
This is a very good biscotti recipe. I wish I could say I developed it but I rec'd it from a friend who had the recipe from her MIL. I particularly like it w/ cherries and pecans or almonds... but any way is great! Great w/ coffee, of course, and also for gifts (place several in mug, wrap in cellophane or other clear wrap, & tie w/ bow).
- 3 eggs
- 1 cup sugar
- 1⁄2 cup vegetable oil
- 3 cups sifted flour
- 1⁄4 teaspoon salt
- 4 teaspoons baking powder
- 1⁄2 teaspoon almond flavoring
- 2 tablespoons orange juice
- 1⁄2 teaspoon vanilla extract
1 to 2 cups of any of the following or whatever you think would be good
- 1 -2 cup blanched almond, slivered (optional)
- 1 -2 cup maraschino cherry, drained well (optional)
- 1 -2 cup pecans (optional) or 1 -2 cup walnuts (optional)
- 1 -2 cup chocolate chips (optional)
- Beat the eggs until thick and very light.
- Add the sugar gradually, beating as you add.
- Add the oil slowly, beating well.
- Add the flavorings.
- Sift the dry ingredients together; mix with nuts.
- Add to egg mixture, about a third at a time, mixing well.
- Turn out onto a floured board (or parchment paper) and knead for 10 to 12 turns. This is a soft, silky dough that I have to use a scraper to get it out of the bowl. I "knead" by lifting the parchment paper and folding the dough over. Keep adding enough flour to keep it from sticking to the paper -- but you want the dough to remain soft.
- Divide the dough in half; using floured hands, form each piece into a log about 3 inches wide, 1 inch thick, and about 10 inches long or the length of the baking pan.
- Place on a shallow baking pan covered w/ parchment paper and bake in a moderate oven (350) for 35-45 minutes until golden brown.
- Remove at once to bread board, cut into 1/2 inch slices while warm.
- Return to oven to brown delicately, appx 10-15 minutes.
- (I sprinkle cinnamon and sugar on the sides of each piece before browning them).