One of the positives that has come out of social distancing is that I am enjoying baking and cooking like I never have in years! Especially on the weekends, the house smells so delicious with homemade muffins and other delectable goodies…Peter says that he has never eaten so well and that’s quite a compliment coming from a Greek!

This biscotti recipe I saved from a 1997 Cooking Light magazine…they are easy to make and not your typical hard biscotti that are baked twice and rock hard…

The recipe doesn’t call for chocolate chips, but this time I added 1/2 cup of semi-sweet chips just for fun…I actually prefer them without the chocolate so I suggest you try them that way first…

Soft Spice Biscotti

1 cup granulated sugar

1 cup dark brown sugar

1/2 cup sliced almonds

1/3 cup vegetable oil

2 tsp ground cinnamon

1 tsp ground cloves

2 tsp water

2 large egg whites

1 large egg

2 1/2 cups flour

2 tsp baking powder

PAM cooking spray

Preheat oven to 375. Combine first nine ingredients in a large bowl. Combine flour and baking powder, gradually add flour mixture to sugar mixture, mixing until well-blended (dough will be soft). Turn dough out onto lightly floured surface, divide into three 6X4inch rectangles. Place rectangles on baking sheet coated with PAM. Flatten to 3/4inch thickness. Bake for 25-30 minutes. Remove gently from baking sheet, cool for 10 minutes on a wire rack. Cut each rectangle diagonally with a sharp knife into 3/4 inch slices.

Yummy with a cup of coffee or tea, also makes a nice gift!

Hope you enjoy!