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.
Almond or Chocolate Chip
1 C sugar
1 C vegetable oil
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.
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