Caption: |
Pre-heat oven to 375 degrees F.
In a medium bowl, beat together the eggs, vegetable oil, sugar and extracts until well blended.
In a large bowl, sift together the flour and baking powder until combined, then add the dry ingredients to the wet, stirring until a dough forms.
Move your ball of dough to a parchment-lined cookie sheet, roll it into a long log and pat it down so that it’s 1/2″ to 1″ thick in the middle, then pat the edges so they taper down.
Sprinkle almonds over the dough and press them in so that they stay put.
Bake the biscotti loaf for about 30 minutes, until the bottom edges are a light golden brown.
Move the loaf to a wire rack and let it cool for about 10 minutes.
Slice into 1″ wide biscuits (I use a serrated bread knife to minimize crumbling) and move them back to the cookie sheet, cut sides down. Bake for 5-6 minutes, then flip the biscuits over and bake the other sides for another 5-6 minutes. At this point, they should be lightly toasted on each side and fully baked through. Cool and enjoy!!
The biscuits will keep for a while, but to keep them fresh longer, store them in a sealed container.
|