Delicous and easy Jewish biscotti cookies.
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, sift together the flour and baking powder.
In a bowl of a standing mixer, place the sugar, oil, and eggs (plus almond extract if using) and mix on medium-high until fully blended for about 20 seconds.
Add the flour mixture followed by the chocolate chips or almonds. Turn the mixer off.
Divide the dough in two and shape each part into a log.
Bake 25-30 minutes and remove from the oven or until the cookies are pale dry and puff, allow to cool for 10 minutes.
Reduce oven temperature to 300F.
After 10 minutes slice each loaf 1" slices and lay each slice lying flat on the side. Sprinkle with 1 tbsp of cinnamon sugar.
Return to oven and bake for 12 minutes. After 12 minutes remove and turn cookies the oppotise side. Bake for 12 more minutes. (if baking chocolate chips, this sprinkle with cinnamon sugar
Remove from the oven and let cool.