Ingredients:

2 eggs

1 cup sugar

1/2 cup vegetable oil

3 1/2 cups flour

3 tsp baking powder 

5 ounces sliced almonds 

5 ounces dried fruit 

1 tsp almond extract 

Pinch of salt 

Extra sliced almonds for tops

Directions:

Whisk eggs and sugar well. 

Add oil, salt, extract and stir well.

Combine flour and baking powder together.

Add flour mixture, a little at a time, to the liquids and mix well.

Finally, add the nuts and dried fruit and stir with a fork until fully incorporated.

Preheat oven to 375F and line two cookie sheets with parchment paper.

Using a spoon, take some dough and roll it into a little log, about 2” long.

Place the extra sliced almonds in a small bowl.

Dip top of biscotti in the extra almonds.

Place biscotti on the prepared cookie sheets.

Bake, one sheet at a time, in the preheated oven for about 15 -20 minutes or until cookies are golden brown.

Cook second batch as the first.

Cool biscotti and store in airtight container.

Makes 28-30 biscotti

TIPS:

Dough should be soft but not sticky. If it is, add a little more flour. Also, if dough is too dry, add a little milk.

You can use sliced almonds or any other chopped nuts you like. Same with dried fruit….I used raisins but you can use any dried fruit.

These biscotti will be crunchy and fragrant just like the original kind. They are perfect with coffee, cappuccino, or even a cold drink.