2 eggs
¾ cup white sugar
1 cup brown sugar
½ cup oil
2 heaping teaspoons baking powder
2 ½ cups flour
5 teaspoons almond extract
8 oz.package of dry toasted (unsalted) slivered almonds from Trader Joe’s
1 teaspoon anise seed
Beat the eggs. Add sugars and oil and beat well. Add flour, baking powder, and extract. DO NOT USE A MIXER. MIX BY HAND. Almonds and anise seed go in last.
The dough will be sticky so put some flour on your hands, and on the roll out surface. Cut dough ball in half.
Roll out (with your hands) the length of the cookie sheet—makes 2 long loafs.
Bake on a cookie sheet which has parchment paper AND oil so as to not make the cookies burn. Cook in the center of the oven at 350 degrees for about 15 minutes.
They will be soft coming out. Let cool a little and cut lengthwise with a serrated knife. Store in Tupperware-covered.
P.S. You can leave out the anise seed. Just as delicious! These will be a little softer than biscotti. If you want them really hard put them under the broiler for about a minute on each side.