• 1 cup of sugar
  • 1/4 cup of olive oil
  • 3 cups of sifted flour
  • 4 eggs (or egg substitutes)
  • 2 tsp of baking powder
  • 2 tsp vanilla
  • 2 tsp almond extract
  • 1/4 cup sliced almonds


The process:
Mix all the ingredients in a bowl at medium speed until well blended. The consistancy will be sticky and like most cookie dough. This takes about 3 minutes. Sprinkle some flour on a board, rub your hands with flour, and place dough on board. Knead the dough lightly, and keep sprinkling with flour until dough is smooth and only slightly sticky. Cut the dough in half, and roll out to the size of 4 by 12 inches, and about 1/2 inch thick. Do the same with the remaining dough. Place both rolled out biscotti on a greased cookie sheet. Bake 20 minutes at 350 degrees f . Remove from oven, and cut each biscotti into slices 1/2 inch thick. This must be done while the dough is hot. You will end up with about 40 biscotti. Turn each slice on its side and bake again at 425 degrees f. for 3 minutes. This will toast the biscotti, and make them nice and crunchy. Remove from oven and cool for 30 minutes.

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Submitted 6/13/05.
Submitted By: Claire