MiLi's Bakery Versatile Biscotti

 1/2 cup canola oil

3 large eggs

1/2 cup sugar

3 1/4 cups Daisy All-Purpose Flour

1 Tablespoon baking powder

1 teaspoon fleur de sel

1 Tbsp.+ 1 tsp. almond extract (can substitute vanilla, anise, lemon, etc)

3/4 cup toasted almonds (can substitute other nuts)

1/2 cup dried cranberries (optional or other dried fruit)

1/2 cup white chocolate chips (can substitute dark or milk or leave out)

Preheat oven to 350° F. 

In bowl of an electric mixer, mix together oil, eggs, extract and sugar until combined.  Add flour, baking powder & salt.  One thoroughly mixed, add toasted nuts, dried fruit and chocolate.  Dough will be tacky, but easy to handle.  Place dough on cookie sheet and roll into 3 logs, pressing down to create a flat top (leave enough space between logs, as dough will slightly expand in oven or use 2 cookie sheets).  Bake cookies for 20-25 mins until the tops are golden brown and a little cracked.  Take out of the oven and when cool enough, slice logs in an angle to create biscotti's.  Flip on side and place back into the oven for another 7-9 mins and then flip onto other side and bake again for 5-7 mins.  Once finished, take cookies out of oven to cool.  Cooled cookies should be hard when bitten into, perfect for dipping in a cup of coffee or tea!  Store biscotti in an air tight container, as they will last 7-10 days. 

Makes about 2 dozen biscotti.   

For more recipes or to send us your recipes, go to www.DaisyFlour.com.

 Daisy 100% organic flours are milled by McGeary Organics, Lancaster, Pennsylvania.

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