Made with canola oil instead of butter for a slightly heart-healthier treat, these biscotti have 1/8 the saturated fat and make a great afternoon snack.
TIME: 20 minutes active time
MAKES: 32 biscotti
2 cups all-purpose flour, plus more for forming biscotti
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup canola oil
2 large eggs
1/4 cup whole milk
1/4 teaspoon almond extract
1 cup roasted (unsalted) whole almonds
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper (or silicon baking mat), and set aside.
Whisk the flour, sugar, baking powder, salt and cinnamon together in a large mixing bowl. In another bowl, whisk the oil, eggs, milk and almond extract together until blended. Roughly chop about half the almonds. Add the wet ingredients to the dry ingredients, mix until just combined and stir in all the almonds.
Flour a large work area, dump the dough onto the flour and dust the top with a bit more flour. Using floured hands, divide the dough into two pieces. Working with one piece at a time, form into two flat logs about 2 inches wide and 12 inches long, adding flour as needed to prevent your hands from sticking to the dough and the dough from sticking to the counter. Transfer both logs carefully to the parchment-covered baking sheet, place logs about 3 inches apart, and bake on the center rack for 30 minutes, or until firm to the touch and just beginning to brown.
Remove the biscotti from the oven and decrease the oven temperature to 300 degrees. When the biscotti are cool enough to handle, carefully and gently transfer them to a cutting board, and use a serrated bread knife to cut them into 3/4" wide slices. (Don’t wait too long, though, or the biscotti will crumble.)
Transfer the biscotti back to the baking sheet, one cut side up, and bake for 40 to 50 minutes, turning the biscotti over halfway through baking, or until browned on both sides and quite firm. Cool completely on wire racks. Store in an airtight container up to 2 weeks.