Biscotti

Name: Biscotti
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 4 dozen biscotti
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

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Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 15 min

Yield: about 4 dozen biscotti

Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 15 min

Yield: about 4 dozen biscotti

Ingredients

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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

Preheat the oven to 350 degrees F.
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.
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.