Almond Hazelnut Biscotti

There are a few different recipes for biscotti. Some ask for butter while others ask for vegetable oil. The ones I prefer are made with vegetable oil; I find them less fussy and quick to make. Traditional biscotti uses an anise extract for flavour however one can play around with the ingredients to suit ones culinary desire. Creating flavours to suit any occasion or season. Biscotti is lovely at Christmas however it may be enjoyed all year round. 

Biscotti

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1/2 cup vegetable oil

1 cup caster sugar

3 eggs

1 teaspoon vanilla 

2 teaspoons almond extract

3 1/4 cups all purpose flour

1 tablespoon baking powder

1 cup of chopped nuts (almonds or hazelnuts)

Preheat oven to 375ºF (190ºC) Grease and baking sheet or line with parchment paper.

In a large bowl beat together the oil, sugar, eggs, vanilla, and almond extract until well blended.

In another bowl combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough. You will need to use your hands for this bit... Divide the dough into two pieces. Form each piece into a roll as long as the baking tray. Place each roll onto the prepared baking sheet and press down to about a 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Allow the baked rolls to rest on the baking tray until cool enough to handle. When cool enough transfer to a large cutting board and slice crosswise into 1/2 inch slices. Do this for each roll.

Place the slices cut side up back onto the prepared baking tray and bake for an additional 6 to 10 minutes on each side. Slice should be lightly toasted to a lovely golden colour. 

Notes: You can change the flavour by adding different extracts and essences. Also chopped dried fruit works well; as does freshly grated zest from a lemon, orange, or a lime. Although I prefer my biscotti plain you can dress it up by drizzling a good quality chocolate over top.

Hope everyone is had a good week. Enjoy your weekend everyone! - JD