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“This is a very good biscotti recipe. I wish I could say I developed it but I rec'd it from a friend who had the recipe from her MIL. I particularly like it w/ cherries and pecans or almonds... but any way is great! Great w/ coffee, of course, and also for gifts (place several in mug, wrap in cellophane or other clear wrap, & tie w/ bow).”
24 cookies

Ingredients Nutrition

  • 3 eggs
  • 1 cup sugar
  • 12 cup vegetable oil
  • 3 cups sifted flour
  • 14 teaspoon salt
  • 4 teaspoons baking powder
  • 12 teaspoon almond flavoring
  • 2 tablespoons orange juice
  • 12 teaspoon vanilla extract
  • 1 to 2 cups of any of the following or whatever you think would be good
  • 1 -2 cup blanched almond, slivered (optional)
  • 1 -2 cup maraschino cherry, drained well (optional)
  • 1 -2 cup pecans (optional) or 1 -2 cup walnuts (optional)
  • 1 -2 cup chocolate chips (optional)


  1. Beat the eggs until thick and very light.
  2. Add the sugar gradually, beating as you add.
  3. Add the oil slowly, beating well.
  4. Add the flavorings.
  5. Sift the dry ingredients together; mix with nuts.
  6. Add to egg mixture, about a third at a time, mixing well.
  7. Turn out onto a floured board (or parchment paper) and knead for 10 to 12 turns. This is a soft, silky dough that I have to use a scraper to get it out of the bowl. I "knead" by lifting the parchment paper and folding the dough over. Keep adding enough flour to keep it from sticking to the paper -- but you want the dough to remain soft.
  8. Divide the dough in half; using floured hands, form each piece into a log about 3 inches wide, 1 inch thick, and about 10 inches long or the length of the baking pan.
  9. Place on a shallow baking pan covered w/ parchment paper and bake in a moderate oven (350) for 35-45 minutes until golden brown.
  10. Remove at once to bread board, cut into 1/2 inch slices while warm.
  11. Return to oven to brown delicately, appx 10-15 minutes.
  12. (I sprinkle cinnamon and sugar on the sides of each piece before browning them).

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