2 eggs<\/p>\n
3\/4 c. sugar<\/p>\n
1\/2 c. canola oil<\/p>\n
1 t. almond extract<\/p>\n
1 1\/4 t. baking powder<\/p>\n
1 t. vanilla<\/p>\n
1\/4 t. salt<\/p>\n
2 c. flour<\/p>\n
1 c. toasted blanched almonds, coarsely chopped<\/p>\n
Combine all ingredients except almonds and stir until a dough forms.\u00c2\u00a0 Add almonds to combine.\u00c2\u00a0 Divide into 2 logs, 2 inches in diameter on baking sheet.\u00c2\u00a0 Bake at 350 until firm to the touch, approx. 30 minutes.\u00c2\u00a0 Let cool 10 minutes and then slice into 1\/2 inch thick slices.\u00c2\u00a0 Place cut side down on a baking sheet and bake an additional 10 minutes.\u00c2\u00a0 Turn them over to brown the other cut side and bake a final 10 minutes.\u00c2\u00a0 Cool on wire rack.\u00c2\u00a0 Optional:\u00c2\u00a0 Melt chocolate chips over a double boiler and add 1 t. oil to chocolate.\u00c2\u00a0 Spread melted chocolate on bottom of biscotti and return to wire rack to dry.<\/p>\n","protected":false},"excerpt":{"rendered":"
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.\u00c2\u00a0 Add almonds to combine.\u00c2\u00a0 Divide into 2 logs, 2 inches in diameter on baking sheet.\u00c2\u00a0 Bake at 350 until firm to the touch, approx. 30 minutes.\u00c2\u00a0 Let cool 10 minutes and then slice into 1\/2…<\/p>\n