- 2¾ cups (350g) all-purpose flour
- 1 cup (192g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon (14ml) vegetable oil
- 1 teaspoon (5ml) vanilla extract
- 3 large eggs
I’ve cut the biscotti into thicker slices that yielded 10-12 slices per loaf. You could do this if you’d prefer slightly softer biscotti. Alternatively, you could increase the second bake by a couple of minutes to ensure the thicker slices become as crunchy as traditional biscotti.