Saturday, March 18, 2017

Funfetti Biscotti

I am currently eating one of these sprinkle studded biscotti. I am hiding. Well not really hiding, but I am taking discreet bites so that Rosemary doesn't see what I am doing and come tearing towards me yelling cooookie cooookie! I am hiding so I don't have to share, OK?

These are exactly what they claim to be... biscotti that taste like heavily sprinkled cake.

Have you ever made biscotti? It is super easy!  Dough gets shaped into a loaf for an initial bake, sliced and then returned to the oven for a second bake. The end result is a crispy biscuit destined for your afternoon coffee.

These biscotti taste like boxed cake thanks to vanilla and almond extracts. And sprinkles because they make life more fun, no? I like to dip my biscotti in coffee, but I also think a buttercream dip situation would be appropriate here. Here are some frosting recipes if you decide to go that route!

Funfetti Biscotti
adapted from

1 c AP flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 oz butter, unsalted and room temperature
1/3 c granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg
1/4 c rainbow sprinkles. plus more for topping
- - -
1. Pre-heat oven to 350F and line a baking sheet with parchment paper or a silipat; set aside
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light a fluffy
3. While the butter and sugar are creaming, in a separate small bowl combine the flour, baking powder and salt; set aside
4. Add the egg and extracts to the butter/sugar mixture and mix on low, scraping sown the sides and bottom of the bowl as needed (mixture will appear curdled)
5. Add the flour mixture to the egg mixture and mix on low until dough just comes together
6. Add 1/4 c sprinkles and mix on low to evenly distribute
7. Scoop dough onto the prepared baking sheet and, using lightly floured hands, shape into a single loaf about 10"x 2" and 3/4" thick; top with more sprinkles if desired (duh) and press into the top of the dough lightly to adhere
8. Bake at 350F for 25 minutes
9. Remove from oven, reduce oven temperature to 325F, and cool slightly (about 5 minutes) before slicing biscotti crosswise into 1/2" slices
10. Return sliced biscotti to the prepared baking sheet, standing them on their edge, and bake at 325F for 25-30 more minutes until they begin to turn a golden brown color (they may feel a little soft in the center but will continue to dry as they cool!)
11. Cool completely before enjoying with coffee of course!

Storage: Keep cooled biscotti in an airtight container at room temperature; best when enjoyed within 7-10 days

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