1/2 cup vegetable oil
1 cup sugar
1 tbsp anise extract
1 tsp vanilla extract
1 tbsp baking powder
3 1/4 cups all-purpose flour
1/2 cup almonds, coarsely chopped
Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.
In a bowl, whisk the oil, sugar, eggs and extracts together. Once thoroughly combined, whisk in the baking powder. Then using a spatula, stir in the flour. At this point, you may need to use your hands to form the dense dough. When the dough is formed, fold in the almonds.
Divide the dough in half and form two logs of dough approximately 8 inches in length and pressed down to about a 1/2 inch thickness. Bake on your prepped cookie sheet for 25 to 30 minutes.
When you are ready to remove from the oven, it should be golden brown. Let the baked cookie cool on a rack just until you can handle it to slice.
Using a serrated knife, slice the biscotti into 1/2 inch slices and place on the cookie sheet to toast for about 7 minutes, then flip and toast the other side for about 7 minutes.
Cool the cookies completely on a rack before serving.