- Course: Dessert
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
My friend’s aunt Nancy makes these biscotti on every holiday and they’re always a huge hit with the family. After my friend told me that I HAD to try these, I finally did and were they ever delicious! I pestered her to get the recipe from her aunt and after some (playful) harassment, she finally gave it to me. I was so excited to make these and they turned out incredible. Next time, I think I’ll dip them in chocolate after they’re done for an extra layer of deliciousness!
- 2 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 2 cups all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 2 cups Rice Krispies cereal
- ½ lb almonds, chopped
- 1 cup chocolate chips
- 1 Tbsp cinnamon
- 3 Tbsp sugar
Preheat your oven to 325°F and cover a baking sheet with parchment paper.
Using an electric mixer, beat the eggs and sugar on medium speed until blended.
Add the oil and vanilla and beat until blended.
In a small mixing bowl, whisk together the flour, salt and baking powder.
Gradually mix in the dry ingredients to the wet mixture.
Mix in the Rice Krispies, almonds and chocolate chips.
Divide the batter into two equal parts, form into logs, place on the baking sheet and bake for 30 minutes. You could also refrigerate the two logs (wrap them in plastic wrap) to bake at a later time.
While the biscotti is baking, mix together the cinnamon and sugar in a small bowl.
Remove the logs from the oven and cool for 10 minutes. Cut into 1-inch slices.
Lay the slices on their side and top with sugar/cinnamon mixture.
Bake for another 10 minutes, until golden brown.