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Most of my biscotti recipes do not have either oil or butter in them but I ran across this one that does have oil:
Cherry Biscotti
These twice-baked Italian cookies are prefect for dunking in coffee or milk
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
granulated sugar
In a medium mixing bowl, combine flour, walnuts, baking powder and salt; set
aside.
In a large mixing bowl, combine sugar and eggs. Beat with an electric mixer
at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and
pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1
to 2 minutes, or until well mixed. Gradually add flour mixture; mix on low
speed 1 to 2 minutes, or until well mixed. By, hand stir in cherries.
Turn dough onto lightly floured surface (dough will be soft and sticky).
Lightly sprinkle with additional flour; knead flour into dough. With floured
hands, shape into 2(8x2-inch) logs. Place 3 to 4 inches apart on a greased
baking sheet; flatten tops slightly. Combine egg white and water; brush on
logs. Sprinkle with sugar.
Bake in preheated 350 degrees oven 25 to 30 minutes, or until lightly
browned and firm to the touch. Let cool on baking sheet 15 minutes.
Reduce oven temperature to 300 degrees. With a serrated knife, cut logs
diagonally into 1/2-inch slices; arrange slices, cut-side down, on baking
sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until
golden brown. Remove to wire rack; let cool completely.
Reduce oven temperature to 300 degrees. With a serrated knife, cut logs
diagonally into 1/2-inch slices; arrange slices, cut-side down, on baking
sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until
golden brown. Remove to wire rack; let cool completely.
NOTE: Store dried cherries in a cool, dry area. For longer shelf life,
refrigerate or freeze in resealable plastic bags or airtight containers.
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