Heat oven to 350°F. Coat a baking sheet with nonstick spray.
Vigorously whisk eggs, sugar, oil and extract in a large bowl until blended. Stir in baking powder, then flour until combined. Stir in almonds.
Spoon 1/3 the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) form dough into an 11-in.-long, 2-in.-wide strip. Repeat with remaining dough, making 2 more strips. Place about 1 1/2 in. apart on the baking sheet.
Bake 20 to 23 minutes or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 minutes, then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2-in. thick slices. Lay slices flat on baking sheet(s).
Bake 12 to 15 minutes, turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. If desired, dust with confectioners’ sugar before serving.
This recipe has been added to the following public cookbooks:
Mahoney Family
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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