Mini Biscotti Cookies

Biscotti Cookies

Dry Ingredients
3 cups unbleached white flour + 1/4 cup (reserved for dusting on yourboard)
3/4 cups packed brown sugar
2 teaspoons baking powder
1 teaspoon salt

Wet ingredients
4 eggs
6 oz canola or vegetable. oil (or you can use butter if you prefer)
2 teaspoons extract

Additions
Nuts: 1/2 cup of any of the following or any other nut you may happen to like: almonds, pine nuts (omit salt if using these) pistachios or walnuts

Seeds: 2-4 tablespoons of anise seeds, sesame, poppy or any other seed you may think of

And then there’s: raisins or cranberries or even chocolate chips

You can even make this recipe a savory one by cutting back the sugar to about 1/4 cup and adding crushed red pepper or course black pepper--play around with your favorite ingredients. Making biscotti looks kindly on individual expression…

Fold dry into wet ingredients, add nuts or other ingredient and knead into a smooth dough.

Divide dough into 4 parts and roll each part into a log that's approximately 1.5 inches wide and 1/2 inch thick (the wider and thicker the log, the larger the individual biscotti.

Dust your surface with reserved flour to prevent from sticking (if dough is too sticky, just add a bit more flour)

Place on greased cookie sheet or parchment paper and bake in a pre- heated 350 degree oven for about 30 minutes or until firm and golden.

Remove and let cool for 10-15 minutes.

With a sharp knife, cut each log on the diagonal, every 1/2 inch or so to form individual cookies. It helps a great deal if you have a large chef knife and make each cut in one push--don't go back and forth with your knife and "saw” or the log will break.

Place cookies back on the cookie sheet, upright, with both cut sides facing out and bake for an additional 10 minutes.