Vanilla Poppy-Seed Biscotti
Servings
24serves
Servings
24serves
Ingredients
Instructions
  1. Preheat oven to 180°C. Put oven rack in middle position.
  2. Whisk together flour, poppy seeds, baking powder and salt in large bowl. Set aside.
  3. Combine sugar and canola oil in medium bowl. Using electric mixer, blend in eggs, egg whites and vanilla extract. Add poppy-seed mixture and blend until just mixed.
  4. Divide dough into three equal portions and, working on lightly floured surface, shape each portion into a free-form log about 5 cm wide and 25 cm long. Arrange logs several centimetres apart on large baking tray lined with baking paper. Bake until logs are golden (about 25 minutes). Remove from oven (do not turn it off).
  5. Use metal spatula to gently loosen logs from baking paper. Transfer to chopping board and let cool for 5 minutes. Cutting crosswise at an angle with sharp knife, cut each log into 1.5 cm- to 2 cm-wide slices.
  6. Arrange half the slices, standing upright, on clean, paper-lined baking tray and bake 10 minutes longer. 7. Cool on rack. Repeat with remaining slices.