Biscotti!

This is one of my oldest recipes. Originally I found it in a cookbook in my grandmother's kitchen (sometime over 10 years ago). I've been making it regularly for family holidays ever since then.  This Christmas I baked a double batch at my parents' house for the holidays.

Initially the dough might seem too sticky to handle, but gently rolling it out on a floured surface with floured hands makes it very manageable.

2 batches of Almond Biscotti

Almond Biscotti

Ingredients for single batch
1/4 cup light olive oil
3/4 cup sugar
1 tsp vanilla extract
1 tsp almond extract
2 large eggs
1 and 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1 cup whole almonds, toasted

Beat together oil, sugar, vanilla extract, almond extract, eggs.
Whisk together flour, salt, baking powder, then stir into wet ingredients.
Stir in almonds.

Divide dough into 2 pieces, and shape each piece into a 10-12" log, kneading lightly on a floured surface.
Bake at 350-degrees for 30 minutes. Cool for 5 minutes.
Turn oven to 275-degrees.  Slice each log into 1" thick slices. Bake slices for 20-30 minutes.

Unbaked biscotti logs

Baked biscotti logs

Sliced biscotti logs