Biscotti is delicious. Whenever I tell people that I make biscotti, they look at me in horror because of how difficult they think it is. But, it isn’t difficult at all. This is one of the easiest recipes that I have ever made, and it comes out perfect every time. I didn’t create this recipe (it’s on the internet), but I have made other biscotti recipes and this is the one that I stick to. The other thing about biscotti is the many variations that you can make. In these biscotti, I put chocolate chips and almonds and they were great. If you are going to make a new cookie recipe this season, make biscotti. Your family and friends will definitely be impressed.
1/2 Cup Vegetable Oil
1 Cup Sugar
1 TBSP Anise Extract
3 1/4 Cups All-Purpose Flour
1 TBSP Baking Powder
Preheat oven to 375º. Grease cookie sheet or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise extract until well blended. In a separate bowl, combine the flour and baking powder. Stir flour mixture into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet and cool on a wire rack. When the cookies are cool enough to handle, slice into 1/2-inch slices. Place slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.
Biscotti Variations without changing the basic recipe:
- Dip 1/2 the cookie in melted chocolate
- 1 Cup Dried Cranberries; 1 Cup Pistachios or Almonds; 1 Cup White Chocolate pieces or chips
- 1 Cup Almonds; 1/2 Cup Dried Apricots
- 1 Cup Chocolate Chips