You don’t have to be an Italian Greyhound to appreciate these fresh and festive treats, baked twice for twice the flavor. The extra-crunchy texture helps clean canine choppers, too. Makes about 4 dozen biscotti – a favorite from Scotties to Rotties.
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons canola oil
- 6 tablespoons honey
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup chopped unsalted peanuts
Preheat oven to 350°F. Grease baking sheet with nonstick vegetable spray. Stir together flour and baking powder and set aside. In a separate bowl, whisk together the canola oil and honey until well blended. Add the eggs, one at a time, and then the vanilla, stirring to combine. Add the wet ingredients to the dry ingredients and stir to form a smooth dough. Mix in the peanuts.
Divide the dough in half and form each half into a log about 12 inches long and 4 inches wide. Place the logs on the baking sheet. Bake 14 to 16 minutes, or until golden brown.
Transfer the logs to a cutting board, cool 5 minutes, and slice at a 45-degree angle, about ½ inch thick. Place the slices on the baking sheet and bake for an additional 10 to 12 minutes to dry slightly. Transfer the biscotti to wire racks to cool. Cool completely before serving. Store in an airtight container for up to 1 week, or wrap and freeze for up to 2 months (Thaw before serving).
Find other great recipes in the Three Dog Cookbook.