EASTER JELLY BEAN BISCOTTI
Serves: 6
EASTER JELLY BEAN BISCOTTI
Ready in: 25 MinTotal time: 25 Min
Biscotti is an Italian Cookie that means "Twice-Baked". At Easter time, the jelly beans are the perfect festive addition, but chocolate chips, toasted nuts, and anise seeds taste delicious as well.
Ingredients
- 1-13 ounce bag of Jelly Beans
- 3 cups flour
- 2 teaspoons baking powder
- Pinch of salt
- 4 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1/4 cup sanding sugar (can be more or less or left out completely)
- Parchment Paper or a silpat mat
Instructions
- Preheat the oven to 375°F. In a medium bowl or electric mixer bowl - add the butter and sugar and cream them together on medium speed until light and fluffy, about 2 minutes. Add three eggs, one egg at a time, and incorporate. Beat in the vanilla. In a separate bowl combine the baking powder, salt and flour. Add the dry ingredients, beating on low speed until fully incorporated. Do not over mix, the dough should be soft and sticky. Stir in the jelly beans or desired additions.
- Scrape the dough out of the bowl onto a floured surface. Put flour on your hands and sprinkle flour on top of the dough. Cut the dough in half and take one half and roll lightly back and forth making a rope. Place the dough on a silpat mat or parchment paper lined cookie sheet. Don't be worried if the dough is so soft it bends when you pick it up. Repeat with the second half of the dough. Flatten each rope into a rectangle. Beat the last egg in a bowl and using a pastry brush the dough to coat. Bake for 25 minutes or until slightly golden brown. Remove the oven and cool until cold enough to handle.
- Place the rectangles of baked dough on a breadboard and slice crosswise on the diagonal into about 3/4 inch slices. Place the cookies back on the cookie sheet, cut side up and bake for another 10-12 minutes or until the edges are golden brown. Remove from the oven and transfer to wire rack to cool... ENJOY!