- Yield 32 servings
'I have been making this biscotti for about 50 years. I've served it to at least 1,000 people at get-togethers, family gatherings and just for me. It has never failed to be a hit. I'm 87 years old.'
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon almond or orange extract
- 3 cups, plus 4 to 6 tablespoons, all-purpose flour, divided
- 1/4 cup dark cocoa powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or almonds
- Icing (optional):
- 1 1/2 cups confectioners' sugar
- 1/4 teaspoon almond extract
- 2 teaspoons milk (or more)
- Preheat oven to 350F. Grease 2 baking sheets.
- To prepare biscotti, combine eggs, sugar, oil and almond extract in a large bowl. Beat well with a mixer at medium speed.
- Whisk 3 cups flour, cocoa powder, baking powder and salt together in a separate bowl. Add to egg mixture. Beat at low speed until ingredients are combined. Increase speed to medium and mix until well blended. Stir in walnuts.
- If batter is too wet, add additional flour, just enough to shape the dough easily. Shape into two 12-by-2-inch rolls and place on prepared pans. Bake 30 minutes. Remove from oven and cool slightly. Slice each roll diagonally into 3/4-inch-thick slices.
- Reduce oven temperature to 200F. Stand biscotti on edge on baking sheets and return to oven. Bake 30 minutes or until very dry. Remove to wire racks to cool completely.
- To prepare icing, combine confectioners’ sugar, almond extract and milk in a bowl; mix well. Drizzle on top of cooled biscotti.
Millie DuBovy, Lady Lake, Fla.