2 eggs

3/4 c. sugar

1/2 c. canola oil

1 t. almond extract

1 1/4 t. baking powder

1 t. vanilla

1/4 t. salt

2 c. flour

1 c. toasted blanched almonds, coarsely chopped

Combine all ingredients except almonds and stir until a dough forms.  Add almonds to combine.  Divide into 2 logs, 2 inches in diameter on baking sheet.  Bake at 350 until firm to the touch, approx. 30 minutes.  Let cool 10 minutes and then slice into 1/2 inch thick slices.  Place cut side down on a baking sheet and bake an additional 10 minutes.  Turn them over to brown the other cut side and bake a final 10 minutes.  Cool on wire rack.  Optional:  Melt chocolate chips over a double boiler and add 1 t. oil to chocolate.  Spread melted chocolate on bottom of biscotti and return to wire rack to dry.