Almond Biscotti

I feel like I am writing a blog post after ages. I have been really busy and my newest obsession of puzzles is not helping the blog either. I was approached by several blogger friends who wanted to know if I would be posting baking recipes this month for my Bake-A-Thon. To be honest, I was afraid to even commit but thought it would be nice to get back into blogging. Here is the first recipe of the season for this year. These biscottis are crumbly, delicious and addictive.

One Year Back -  Pumpkin Granola
Two Years Back - Cranberry Corn Muffins
Three Years Back - Holiday Gift Ideas
Four Years Back - Cake Decorating Basics - II
Adapted from - Bon Appetit magazine
This gives 3 dozen biscottis that are 5" long.
Ingredients: 
All purpose flour - 3 1/4 cups
Sugar - 1 1/2 cup
Oil - 2/3 cup
Eggs - 3 large
Baking powder - 1 TBSP
Salt - 1/2 tsp
Almond extract - 1/2 tsp
Vanilla extract - 2 tsp
Almonds - 1 cup lightly toasted and chopped.

Method:
Preheat the oven to 350 F. Line a large baking sheet with parchment paper. In a bowl, whisk together flour, salt, baking powder. In another bowl, beat eggs with sugar till thick (about 2 minutes). Add oil and beat few more times. Stir in the vanilla and almond extracts. Dump the dry ingredients to wet and mix well. This is a sticky dough. Stir in chopped almonds. Divide the dough into two parts and shape each half into a log of 15" X 3". It should be about 1/2" thick. You can wet your hands and shake off excess water to help shape it. Leave at least 3" between the logs. Bake for 30 - 35 minutes or until lightly brown. Remove from the oven and let it cool for 15 minutes. Reduce the oven temperature to 325 F. When the logs are cooled, transfer them on to the cutting board and slice them 1/2" - 3/4" wide slices. Transfer them back on to the baking sheet placing them on their back and bake for 20 minutes.  Rotate the pan in between. Cool completely and store in an air tight container for 2 weeks.

Enjoy.