Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 7 dozen
- Mazola Pure® Canola Spray
- 3 cups flour
- 1 cup sugar
- 1 tablespoon Argo® Baking Powder
- 3/4 teaspoon salt
- 4 eggs
- 1/2 cup Mazola® Corn Oil
- 2 teaspoons Spice Islands® Pure Vanilla Extract OR 1 teaspoon anise extract
- 1 cup coarsely chopped toasted hazelnuts OR almonds
- 1 egg, lightly beaten
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- Preheat oven to 350°F. Spray 2 cookie sheets with cooking spray.
- Combine flour, sugar, baking powder and salt in a medium bowl; set aside. Blend eggs, oil and vanilla in a large bowl. Gradually stir flour mixture into egg mixture until well combined. Stir in nuts.
- Shape dough into 4 logs, about 10 to 12 inches long. Place 2 logs on each prepared cookie sheet. Brush each dough log with the beaten egg.
- Bake 20 minutes, rotating cookie sheets halfway through. Remove from oven; let cool 10 minutes.
- Slice each log into 1/2-inch slices. Place cookies, cut side up, on cookie sheets. Bake 15 to 20 minutes more until lightly toasted. Cool completely.
- RECIPE TIP: For Chocolate Dipped Biscotti, melt 1 cup chocolate chips with 2 teaspoons Mazola® Corn Oil in a small microwavable bowl on HIGH (100%) power for 1 to 2 minutes, stirring until smooth. Dip cooled biscotti in chocolate, spreading to coat half of each cookie. Place dipped biscotti on baking sheet and refrigerate 1 hour, until chocolate is set. (Chocolate will coat about 3 to 4 dozen biscotti. To dip entire batch, use 2 cups chocolate chips and 4 teaspoons oil.)
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