“Warning: These are dangerous to keep in the freezer! They are just oh-so-good. I kept running to grab another one. Crunchy, nutty, and chock-full of flavor, this will be a new one to add to your baking must-have list. Plus, you can whip up a batch in no time.  Thanks to my sis, Chana Rivka, for sharing this one with me.” —Elky

2 cups flour (I used white whole-wheat)
¾ teaspoon baking powder
1 cup sugar (up to 1½ cups if you prefer these sweeter)
½ cup oil
4 eggs
2 teaspoon vanilla
1½ cups toasted chopped almonds
1½ cups chopped pecans
¾ cup mini chocolate chips

  1. Preheat oven to 350ºF. Prepare 2 long loaf pans by spraying with non-stick cooking spray.
  2. In a mixing bowl, combine flour, baking powder, and sugar. Add oil, eggs, and vanilla. Mix well. Add almonds, pecans, and chocolate chips.
  3. Pour batter into the two greased loaf pans. Bake for 55 minutes.
  4. Let cool 10-15 minutes. Slice into 1-inch slices and transfer to a lined baking sheet, cut side down.
  5. Lower oven temperature to 300ºF. Bake for an additional 20-25 minutes, depending on how crisp you like your biscotti.


Yield: 30-35 biscotti

For more great recipes, check out this weeks issue of Whisk by Ami