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1
Preheat the oven to 350F.
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2
Grease a baking sheet or line with parchment paper.
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3
Mix the oil (or cream the butter) and sugar together in a large bowl.
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4
Add the vanilla and the eggs, one at a time, and stir until well blended.
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5
In a separate bowl, combine the flour, salt, and baking powder.
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6
Gradually add the dry ingredients to the wet mixture, stirring constantly.
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7
Add your nuts or any other addition.
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8
Continue mixing until blended.
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9
The dough will be slightly sticky, so you should flour your hands as you work with it.
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10
Divide the dough into either 2 logs (12 by 2 inches) or 4 logs (6 by 2 inches).
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11
Make sure you place them several inches (at least 3 inches) apart because they will expand.
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12
Bake for 35 minutes or until the logs are light brown.
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13
Let cool for 10 minutes.
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14
Then turn the heat down to 275F.
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15
Using a sharp, serrated knife, cut the logs into diagonal slices, about 34-inch long.
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16
You can place them on their sides (or stand them upright on the baking sheet) and bake them for an additional 10 minutes.
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17
(This is why they are called twice-baked.)
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18
Cool before serving.
