Greek Biscotti

• 1 cup Canola Oil
• 1 cup Sugar
• 1/2 cups Fresh Squeezed Orange Juice
• 1/2 teaspoons Baking Soda
• 1/2 cups White Zinfandel Wine
• 1 teaspoon Orange Zest
• 3 teaspoons Baking Powder, Heaping
• 2-1/2 teaspoons Cinnamon
• 1/2 teaspoons Cloves
• 2-1/2 cups Wheat Flour
• 2-1/2 cups White Flour
• 1/2 cups Slivered Almonds Or Walnuts, Chopped

1. Briskly whisk oil and sugar in a bowl for 5 minutes. Set aside.
2. In a separate bowl mix orange juice and baking soda until incorporated, then slowly pour this into the oil and sugar mixture and beat until creamy. Add wine and orange zest mix well.
3. Next add baking powder and spices and mix with hands. Slowly add flours, about 1/4 of a cup at a time and continue mixing with hands until batter becomes a dough-like consistency.
4. Add almonds or walnuts (or you can make it without any nuts at all) and mix with hands until incorporated.
5. Turn dough onto a floured surface and shape into a round ball. Take a knife and cut a cross into the dough, making four equal sections of dough.
6. One by one, roll each section into a 12 inch loaf, place two loafs onto a cookie sheet. Pat each loaf until even and flat on top and cut 1/2 inch wide marks (scoring it) down each loaf being careful not to cut all the way through. (Each loaf makes 12 cookies.)
7. Bake at 350 degrees F for about 20 minutes until they start to become golden brown. Take cookie sheet out of the oven, let cool, cut all the way through on the score lines and then bake for 15 more minutes.
8. Let cookies cool completely before eating. Cookies can be stored for up to a month in a sealed container.
9. ENJOY!

canola oil, sugar, fresh squeezed orange juice, baking soda, white zinfandel, orange zest, baking powder, cinnamon, cloves, cups wheat flour, white flour, walnuts

Taken from tastykitchen.com/recipes/desserts/greek-biscotti/ (may not work)