Jelly Bean Biscotti

Recipe by Annacia
READY IN: 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°F.
  • In a medium bowl add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes).
  • Add 1 egg and beat to incorporate, add 2nd egg and incorporate then add 3rd egg and incorporate (4th egg is used later).
  • 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.
  • Notice that the dough is very soft and sticky.
  • Stir in the jelly beans.
  • Using a spatula, scrape the dough out of the bowl onto a floured surface.
  • Put flour on your hands and sprinkle flour on top of the dough.
  • 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.
  • 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.
  • Do the same with the second half.
  • Flatten them out on top a little with your palm.
  • Next beat one egg in a bowl and using a brush - brush them all over to coat them evenly.
  • Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
  • When done remove them from the oven.
  • Let them cool for about 10-20 minutes or until they are cool enough for you to handle.
  • Place them on a breadboard and slice them crosswise on the diagonal into about 3/4 inch slices.
  • Put them back on the cookie sheet and bake for another 10-12 minutes until the edges are turning slightly brown.
  • Remove from the oven and transfer to wire rack to cool (dust with powdered sugar if desired) -- ENJOY!
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