Soft BiscottiUser Submitted Recipe
This is a (1) bowl recipe.
1 Cup of Sugar
3/4 Cup of Vegetable Oil
1 Tablespoon of Vanilla
1 1/2 Teaspoon of Anise, Lemon, Orange, or Almond Extract
1 1/2 Cup of Flour
2 Teaspoons of Baking Powder
Grease & Flour small toaster pans (3) 5x10 or (2) Brownie Pans 11x7
Oven at 350˚ Cook cookies between 20-25 minutes
After cookies have cooled paint the glaze lightly onto loafs.
If you put too much icing – it will crack.
For glaze, mix confectionery sugar and water then
add a few drops of lemon extract or whatever flavor you wish
If you wish to make a Toasted Medium Texture Biscotti without the glaze then follow the main (1) bowl recipe. If you want to you can add 1/2 cup of your favorite chopped nuts such as hazelnuts almonds, or pecans.
Let the biscotti cool on wire racks for about 10 minutes and then invert onto a cutting board.
With a very sharp knife, cut along edges of the biscotti to remove the hard outer crust… then cut biscotti into ¾ inch slices.
Arrange the slices on baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let completely cool.
Store in an airtight container.
no nutrition information available
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