Biscotti

1 cup sugar
1 cup vegetable oil
4 eggs
2 and 1/2 cups all purpose flour
2 teaspoons vanilla
2 teaspoon almond
1 cup almonds, slivered, toasted
1 electric mixer
1 mixing bowl
1 (1x12x18) pan, jelly roll size, sprayed
1 spatula, sprayed
preheat oven to 350 degrees

NOTE: to toast almond, place on baking sheet, popping into a 200
degree oven for 10 minutes. This increases the almonds flavor

beat sugar and oil until sugar is dissolved, about 3 minutes on
medium speed. add the eggs, one at a time, beating until well
incorporated. gradually add the flour, stir in the vanilla and
almond extracts, then the toasted almonds. spray the sides and
bottom of the jelly roll pan with vegetable oil spray, pour the
batter evenly throughout the pan. the batter is very sticky, it
helps to spray a spatula to help work the batter. bake for 20
minutes or until it is light brown all over. remove from oven and
cool in pan for 7 minutes, turn out onto a cutting board, slice
lengthwise down the middle, then cut across into 1/2 to 3/4 inch
strips. place cookies back on the sheet and toast until golden
brown on all sides, about 6 minutes per side for a very firm
texture, less for a softer version.


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