Recipe courtesy of Cathy Parlitsis

Biscotti

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 15 min
  • Yield: about 4 dozen biscotti
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Ingredients

3 cups all-purpose flour

1 cup sugar 

1 teaspoon baking powder 

3/4 cup canola oil 

1 teaspoon pure vanilla extract 

3 large eggs 

Add ins: 1/2 to 3/4 cup (total) of your favorites, such as toasted coconut, raisins, walnuts, etc. (I use semisweet chocolate chips and then throw in a chopped-up toffee bar) 

Cinnamon sugar, for sprinkling 

Directions

  1. Preheat the oven to 350 degrees F.
  2. Mix together the flour, sugar and baking powder in a large bowl. Add the oil, vanilla and eggs and stir together. Toss in the add ins and combine with your hands. Form the dough into 3 to 4 loaves, depending on how big you want your cookies to be. (I do 4 loaves.) Place the loaves on parchment paper on a cookie sheet and sprinkle with cinnamon sugar. 
  3. Bake until golden brown, about 40 minutes. Allow to cool for 10 to 15 minutes, then slice on the bias. If you prefer traditional biscotti, after slicing, lay them flat on the cookie sheet. Reduce the oven temperature to 300 degrees F and continue to bake for another 10 to 15 minutes.