RICHMOND, Va. -- Nothing’s better than a piping hot cup of coffee with a biscotti on the side. Today, Mary Rapoport of the Virginia Egg Council joins our show live with her delicious recipe.
For more information on Mary and the Virginia Egg Council, visit their website.
1 cup sugar (scant)
3 eggs
1 cup Canola oil (scant)
3 cups flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1 cup chopped nuts (walnuts, pecans or almonds) 1⁄2 teaspoon Vanilla
Place sugar in a large bowl and mix in 1 egg at a time. Mix in oil. Add flour and rest of ingredients and mix well. Form 3 loaves (a bit more flour may be needed if it is too sticky) and place crosswise on a large cookie sheet on parchment. Sprinkle with cinnamon, if desired. Bake 20 minutes at 375°. Slice on a diagonal into 1⁄2” slices, separate, and bake another 15 minutes.
Cool on racks over waxed paper or used parchment from baking sheet.
Melt 1⁄2 cup chocolate chips and drizzle from a toothpick or knife point across the biscotti. Let chocolate firm up completely and store in airtight tins.
*Alternately, dip ends into melted chocolate or spread across the tops.
Makes 3 – 4 dozen fabulous biscotti
