Homemade Biscotti

Biscotti are a twice-baked Italian dipping cookie. 

They are wonderful with a latte or cappuccino. 

Perfect for dipping into your favorite coffee.

 The recipe is similar to mandelbrot or Mandlel Bread 

which dates back to early European cultures and 

is a popular Jewish treat. Mandel means almonds in

 German, so they traditionally have

 almonds and almond extract.

 Beat sugar and oil in an electric mixer 

until sugar dissolves, about 3 minutes.

 Add the eggs one at a time, beating until well incorporated.

 Gradually add the flour. 

Stir in the vanilla and almond extracts.

 Add the toasted almonds. Toasting brings out

 the flavor. I used the toaster oven and bake 

 for 5 minutes at 350 until fragrant and golden. 

You can easily add your own touches.  

 I used 1/2C almonds and 1/2C

mini chocolate chips. 

Spray a large (12X18) sheet pan.

 Pour the batter evenly on the pan.

 Bake in a 350 oven.

 Until golden, about 20 minutes.

 Remove from oven and let cool for 7 minutes.

 Turn out onto a cutting board.

 Slice lengthwise down the middle, 

then cut across into 1/2-to 3/4-inch strips

 You can also cut lengthwise into thirds 

to make smaller pieces.

 At this point I store some in the freezer before

 the second baking. When I want to serve them I 

remove from the freezer and let sit at room 

temperature for about 5 minutes then bake on a 

cookie sheet at 350 until toasted, about 8 minutes.

 Return the cookies to the sheet pan and return to 

the 350 oven and bake for 6 minutes then flip. 

and bake the other side for another 6 minutes. 

 Serve for coffee.

Store extra cookies in a large jar.

Biscotti

Almond or Chocolate Chip

1 C sugar

1 C  vegetable oil 

4 eggs

1-1/2 C flour

2 t vanilla extract

1 t almond extract

1 C toasted almonds

(or 1 C mini chocolate chips or

half of each)

Beat sugar and oil with a mixer until dissolved.

Add eggs one at a time, beating until well mixed.

Gradually add the flour. Stir in the extracts.

Stir in the almonds or mini chips.

Spread onto a sprayed baking sheet (12X18)

Bake at 350 for 20 minutes, until lightly golden. 

Remove from oven and let cool in pan for 7 minutes. 

Turn onto a cutting board and cut in half lengthwise, 

then cut across into 1/2" to 3/4" strips.

 Return cookies to the sheet pan and return to

oven to bake another 6 minutes, flip and bake 

the other side for another 6 minutes, until golden.

Enjoy! 

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