- 1/3 cup vegetable oil
- 2/3 cup white sugar
- 2 and 1/2 cups flour
- 2 eggs
- 2 teaspoons baking powder
- 1 tsp almond extract
- 2/3 cup berries
- 1/3 cup sliced or chopped almonds
- White chocolate for dipping or drizzling
- Preheat the oven to 375 degrees. Spray cookie sheets with no stick spray or line them with parchment paper.
- In a medium bowl (or your stand mixer), beat together the oil, eggs, sugar and almond extract until well blended. Combine the flour and baking powder in another bowl, stir into the egg mixture to form a heavy dough. Add the nuts and berries and stir into the dough. If the berries are really tender they might bleed juice into the dough but that will just make them a little purple. If they are particularly juicy feel free to add more flour to the dough so that it will be good enough to form. Then divide the dough in two. Form each piece into a roll as long as your cookie sheet. Place rolls onto the prepared cookie sheet, and press/pat/smush it down till it's 1/2 inch thick.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When the loaves are cool enough to handle (as soon as possible since the warm loaves cut with less crumbles the warmer they are), slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. 8 minutes is usually the perfect amount for my oven, but of course your's could be different. Slices should be lightly toasted.
- When they cookies are completely cool, melt the white chocolate. You can do this in the microwave 20 seconds at a time or on the stove top in a double boiler. I tend to just stick with the microwave because it's faster and less mess. Remember, stirring chocolate as it melts is the most important step!
- Dip the biscotti in the white chocolate or drizzle them using a fork.
- Enjoy them with tea or coffee or milk or even diet coke like my dad! ;)
Happy Baking Everyone!
