Biscotti

Ingredients
1/2 cup vegetable oil (Olive oil can be used)
1 cup cane sugar
3 1/4 cups all-purpose flour (or milled Soft white)
3 eggs
1 tablespoon baking powder
1 tablespoon almond extract
2 teaspoons vanilla extract (if you like)
14 to 16 oz raw almonds or roasted almonds
*I prefer raw almonds to be roasted in the oven at 350 degrees F for 8 to 10 min.
Melted chocolate chips to dip

Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. Chop roasted almonds. In a medium bowl, beat together the oil, eggs, sugar and almond and vanilla extract until well blended. Combine the flour and baking powder, stir into the egg mixture, then add chopped almonds to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. 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 cookies are cool enough to handle, 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. Slices should be lightly toasted. When the cookies cool down dip them in chocolate and place them on parchment paper. Cool them in the refrigerator for 5 min to harden chocolate.　
＊カップは２２５mlのものを使用しています。

かなり軽いタイプのビスコッティです。コツは生のアーモンドを炒って香ばしくして混ぜること、ビスコッティを切り分けるときは、ブレッドナイフを使ってのこぎりを使う要領で切ることくらいでしょうか。去年はこれを「くるみ割り人形」のレセプションに持って行き、子ども達の習い事の先生へのクリスマスプレゼントにしました。