Biscotti

Prepare any nuts you plan to use. ~ See below.

Grease a jelly roll pan, with sides, 15" long. Set oven at 350 F.

Stir 1 teaspoon baking powder and 1/4 teaspoon salt into 3 cups of flour and set aside.

Beat 3 eggs with 1 & 1/4 cups sugar until thick. Add 1/2 cup salad oil and 1 teaspoon vanilla, mix well. Stir in flour mixture and nuts.

This is a thick dough but it will spread in the pan. Spoon into three strips down the length of the pan. Bake for 25 to 30 minutes, until lightly browned. Cool enough to handle.

With a spatula, cut the loaves apart, turn out, and with a sharp knife, cut into 1/2 inch diagonal slices. Place on their sides on the pan and return to the oven, 10 to 15 minutes to brown, turn and brown the other side. These are dry and keep well.

Nuts: the recipe called for 1/2 cup, chopped; I use a whole cup. Walnuts, pecans and almonds are nice. I take 1 cup of shelled pistachios. Boil 1 cup of water in the microwave; pour in the pistachios. Boil for 1 minute more. Run under cool water and rub the skins off with a towel. Recrisp them in the oven. Then chop them slightly.

If you want spices, stir them into the flour too. Some biscotti have one side dipped in chocolate.