My Grandmother's Biscotti

I finally was able to convince my grandma to teach me how to make her famous biscotti. I grew up on these delicious cookies, they have the perfect crunch and the sugar ratio couldn't be more spot on!

 

1 cup sugar

1 cup vegetable oil

4 eggs

2 1/2 cups all-purpose flour

2 teaspoons vanilla extract

2 teaspoons almond extract

1 cup desired mixer*

Crisco, to grease pan

Preheat oven to 350°F. In the bowl of a stand mixer, beat the sugar and vegetable oil until glossy, about 1 minutes. Add in the eggs, one at a time, until well incorporated. Gradually add in the flour. Add in both extracts, and once well mixed, stir in the mixer. Using Crisco generously grease a large rectangular glass baking dish then pour the biscotti dough into the glass dish, the batter should be no more than an inch deep in the baking dish. Bake in the over 15-25 minutes, until the top is light brown, you can also stick a toothpick in to make sure it is done. Take out and allow it to cook for 15 minutes. Cut the biscotti in the pan, make sure to you a sharp knife, cut long strips all the way down about 1 1/2 inches wide, then cut the strips into 3 inch pieces. Carefully turn the cookies over and place on their sides, bake for another 10 minutes, then take out and place cookies on their other side, and bake again for another 10 minutes. Cool and serve.

*Mixer suggestions:

1 cup chocolate chips

1 cup dried cranberries

1 cup slivered almonds

1 cup slivered almonds and dried cranberries

1 cup chopped pistachio nuts and chocolate chips