Cinnamon Vanilla Biscotti

To me, biscotti has always been a fancy treat, a special kind of cookie best left to the pros. I would have never considered making it from scratch back in the day. But it was on my 2013 bucket list, so I did it. It was so easy, I laughed at myself for avoiding it for all those years. It uses ingredients I'll bet you already have in your pantry, so there's no excuse for paying for overpriced, rock-hard cookies from the store.

  Perfect for cookie trays at the holidays, or just to have on hand for your morning tea. They are so simple - you'll be making them all the time. This really is a blank slate recipe; awesome as-is, but ready for anything you want to add. Nuts, chocolate chips, citrus zest, dried fruit - create your family's favorite today.


What I use:

• 3 eggs
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/2 c. vegetable oil
• 1 Tbsp. vanilla
• 3 1/4 c. flour
• 1 Tbsp. baking powder
• 1/2 tsp. cinnamon

How I do it:

1. Preheat the oven to 375 degrees F.

2. In a medium bowl, using an electric mixer, beat the eggs, sugars, oil, and vanilla together until well blended.

3. Add the flour, baking powder, and cinnamon.

4. Stir together with a rubber spatula until a sticky dough forms.

5. Split the dough in half and place each half on a parchment paper-lined cookie sheet.

6. Form the dough into a long log, then press down. It should be about 1/2 inch thick and about 4 inches wide.

7. Bake for 25 minutes, or until golden brown, rotating the sheets halfway through.

8. Using a pizza cutter, slice the partially baked dough into 1/2 inch slices.

9. Lay the slices out on the cookie sheet on their sides.

10. Put them back in the oven for 5 to 10 minutes, depending on how dry/crunchy you like your biscotti. (5 minutes for softer, 10 minutes for hard.)

11. Remove to a cooling rack.

Serve with coffee or tea. Store in an airtight container for up to a week.