For a fancier look, melt some chocolate chips, dip each baked biscotto in melted chocolate and roll it in almonds. Let the coated biscotti cool on parchment paper.
Instructions
Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the eggs, oil, sugar and almond extract. If desired, add chocolate chips and almonds. In a separate bowl, combine the flour, baking powder and salt. Stir into the egg mixture to form heavy dough.
Divide the dough into two pieces. Form each piece into a roll the length of the cookie sheet. Place roll onto the prepared cookie sheet, and press down to ½-inch thickness.
Bake 27 minutes in the preheated oven until golden brown. Remove from baking sheet to cool on a wire rack.
When the biscotti are cool enough to handle, slice each log crosswise into ¾-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 7 minutes on each side.
From kneading the silky dough to watching it rise before your eyes, making yeast breads - like those at Hodgson Mill - can be a satisfying experience. Read More
mmmmmm yummy
Linked up at Mess Hall to Bistro’s Made From Scratch Tuesdays: http://messhalltobistro.blogspot.com/2011/12/made-from-scratch-tuesday-1213.html