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    You are in: Home / Recipes / Jelly Bean Biscotti Recipe
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    Jelly Bean Biscotti

    Jelly Bean Biscotti. Photo by gailanng

    1/2 Photos of Jelly Bean Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Annacia's Note:

    These biscotti are ideal for Easter. They are full of sweet colored polka dots. Choose red and green jelly beans for Christmas or black and orange for Halloween but you'll enjoy them any time of the year. This is very typical of California adaptations *wink*.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375°F.
    2. 2
      In a medium bowl add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes).
    3. 3
      Add 1 egg and beat to incorporate, add 2nd egg and incorporate then add 3rd egg and incorporate (4th egg is used later).
    4. 4
      Beat in the vanilla then add the baking powder, salt and flour, beating on low speed until fully incorporated - you do not want to mix too long.
    5. 5
      Notice that the dough is very soft and sticky.
    6. 6
      Stir in the jelly beans.
    7. 7
      Using a spatula, scrape the dough out of the bowl onto a floured surface.
    8. 8
      Put flour on your hands and sprinkle flour on top of the dough.
    9. 9
      Then cut the dough in half. Next take one half and roll lightly back and forth making a thick rope - pick it up and place it on a cookie sheet with parchment paper or silicon mat.
    10. 10
      Don't be worried if the dough is so soft it bends when you pick it up. Once you place it on the parchment paper you can shape it a little more.
    11. 11
      Do the same with the second half.
    12. 12
      Flatten them out on top a little with your palm.
    13. 13
      Next beat one egg in a bowl and using a brush - brush them all over to coat them evenly.
    14. 14
      Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
    15. 15
      When done remove them from the oven.
    16. 16
      Let them cool for about 10-20 minutes or until they are cool enough for you to handle.
    17. 17
      Place them on a breadboard and slice them crosswise on the diagonal into about 3/4 inch slices.
    18. 18
      Put them back on the cookie sheet and bake for another 10-12 minutes until the edges are turning slightly brown.
    19. 19
      Remove from the oven and transfer to wire rack to cool (dust with powdered sugar if desired) -- ENJOY!

    Ratings & Reviews:

    • on May 09, 2010

      55

      A fun recipe - I used fewer jelly beans which wasn't a good idea. This is one recipe where more is better than less because it is not very exciting without the jelly beans!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2010

      45

      Tagged for Photo Tag and wish I could have gotten a better picture, but had a small problem. The bottom stuck to the pan and pulled most away. Nonetheless, grandbabe and I must share the same twisted DNA because we both had a ball with the makings. Just a couple of regular family weirdos.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2009

      55

      Being Easter season, I used pink and red jelly beans. I ahd the kids help me with this, and the outcome was terrific. A great recipe with so many variations for different types of possibilities throughout the year.Made for PRMR tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Jelly Bean Biscotti

    Serving Size: 1 (52 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 182.1
     
    Calories from Fat 25
    14%
    Total Fat 2.8 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 36.0 mg
    12%
    Sodium 98.9 mg
    4%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 0.4 g
    1%
    Sugars 20.4 g
    81%
    Protein 2.6 g
    5%

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