Biscotti:
1 cup sugar
1 cup corn oil
4 eggs
2 1/2 cups flour
2 teaspoons vanilla ( I use Anise and also add Anise seeds)
2 teaspoons almond extract
1 cup toasted slivered almonds
vegetable oil spray
Beat sugar and oil. Add eggs one at a time until well incorporated.
Gradually add flour. Stir in flavorings then almonds.
Spray (12x18x1/2 inch) pan with non stick spray.
Spoon batter into pan (batter will be sticky so be patient).
Dipping spatula in ice water helps.
Bake in 350 degree oven for 20 minutes or until light brown all over.
Cool for 7 minutes and turn out of pan onto cutting board.
Slice lengthwise down the middle, then cut across into 1/2 to 3/4 inch strips.
Return cookies to sheet pan return to oven and toast on all sides until golden brown.
About 8 Minutes per side. Makes 5 Dozen.
They might seem dry, but normally they are dipped into coffee.
Rosemary "Bootsie" Poirrier sent this recipe to Alice Ann (Poirrier) Broussard in 1999