Biscotti

Bryant typically doesn't have much of a sweet tooth but every time I make biscotti, it disappears at an alarming rate. This is so good if you like something small after dinner - it's sweet without being overly sweet.  It's also perfect for dipping (or dunking) in coffee. We've tried a couple different combinations although almond is our favorite.  Adding a thin layer of melted chocolate to the outside is delicious as well for a slightly more decadent treat.


Biscotti
Taken from: AllRecipes
Makes approx. 36 cookies

• 1/4 cup olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (didn't have on hand so I omitted)
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups add-ins (pistachio nuts, slivered almonds, cranberries, walnuts, chocolate chips, etc, etc or any combination)

-Preheat the oven to 300 degrees F.
-In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in add-ins by hand.
-Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
-Bake for 35-45 minutes in the preheated oven, or until logs are light brown (I like going for 40-45 minutes to make sure the biscotti comes out nice and crispy). 
-Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
-Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8-12 minutes or until dry. Cool.