By now you all know how much I love rainy days. They’re so calming, so quiet; they seem to force your body into a cocoon. Everything seems smooth around the edges, sultry and muted and deep.
So on this rainy day, I’m so happy to be sitting here in my pajamas, sipping hot Chai and nibbling on this biscotti. I’m pondering my newfound freedom…I’ve just resigned from my afternoon job at the boutique. I’m looking forward to spending my afternoons crafting or strolling around the neighborhood or sitting here in my pajamas, sipping Chai and nibbling on biscotti.
2 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup almond toffee bits
2 teaspoons baking powder
1 tablespoon canola oil
1 teaspoon vanilla extract
3 large eggs
Preheat oven to 350ËšF.
Combine flour, granulated sugar, brown sugar, toffee bits, and baking powder in a large bowl. Combine canola oil, vanilla, and eggs; add to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll into 1-inch thickness.
Bake for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325ËšF; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire rack.
Makes 2 1/2 dozen.
Source: Cooking Light magazine.