Biscotti alle arachidi: veloci, fragranti e super golosi

250 g of butter
150 g of sugar
80 ml of sunflower seeds oil
250 g of toasted and chopped peanuts
1 pinch of salt
500 g of flour
15 g of baking powder
Vanilla (optional)
Powdered sugar for coating
Whole almonds for decoration
1. Mix butter with sugar, then add oil and vanilla.
2. Stir in peanuts, salt and flour.
3. Lastly, mix in sifted baking powder.
4. Knead into a smooth dough and divide in pieces about 22-23 g each.
5. Shape into some little balls and coat them with powdered sugar.
6. Flatten with your hands and place almonds on top.
7. Bake at 180° for 10 minutes, then lower the tray and continue baking for another 5-7 minutes.