3/4 cup vegetable oil
1 cup sugar
2 tsp. vanilla extract
1 tsp. lemon zest
1 tsp. orange zest
3 cups flour
2 teaspoon baking powder
8 ounces cinnamon chips
1/2 cup craisins, optional
1/2 cup chopped pecans
Preheat oven to 375o. Line 2 baking sheets with Silpat or parchment.
Mix oil, sugar, vanilla and both zests
until light and fluffy. Add eggs and continue to mix. Add half the flour and mix. Add remaining flour and baking powder and mix until combined. Stir in cinnamon chips, pecans and craisins. Remove dough from mixer and divide in half. Form each half into a loaf 3” wide, 9 to 10” long.
Bake 25 to 30 minutes, until lightly browned. Remove from oven and cool 10 minutes.
Using a serrated knife, cut loaf on the diagonal, into 1/2” slices. Arrange the slices on the baking sheet and return to the oven for 15 minutes, baking until crisp. Store airtight. Yield: 4 to 5 dozen biscotti