Sprinkles Biscotti Recipes

SPRINKLE BISCOTTI

Steps:

• Preheat the oven to 350˚ F . Whisk the flour, baking powder and kosher salt in a medium bowl; set aside. In a large bowl, whisk the coconut oil and sugar. Whisk in the eggs, one at a time, and then the vanilla. Stir the dry ingredients into the wet ingredients and then fold in the sprinkles.
• Line a baking sheet with parchment paper. Divide the dough in half, then form each half into a long rectangle, about 4 inches wide, on the baking sheet. Leave a good few inches in between the rectangles because they will spread in the oven. Sprinkle the tops with more sprinkles and a few pinches of sea salt and bake for 25 minutes.
• Remove from the oven and reduce the oven temperature to 250˚ F. Transfer the rectangles to a cutting board and use a serrated knife to cut them into 1-inch-thick pieces. Place them on their sides on the baking sheet. Return to the oven and bake for 20 more minutes, or until desired crispiness. Transfer to a rack and let cool on the baking sheet.

SNICKERDOODLE BISCOTTI

Steps:

• Preheat Oven to 350 degrees F.
• Measure flour into a large bowl using the scoop and level method.
• Add 1 cup sugar, baking powder and salt.
• Mix oil, vanilla and whole eggs in a small bowl, and add to the large bowl (your dough will be dry and quite crumbly).
• Turn dough out onto a floured surface and knead 7 or 8 times.
• Divide in half. Shape each portion into a roll about 8 inches long, and place them six or so inches apart on a cookie sheet lined with parchment.
• Flatten each roll to 1 inch thick.
• Combine the 2 tablespoons sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
• Bake at 350 for 30 minutes.
• Remove from the sheet and cool for 15 minutes.
• Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
• Reduce oven temp to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They'll be soft in the middle but will harden as they cool.
• Cool completely on a wire rack.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

BISCOTTI

Steps:

• Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
• Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
• Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

MRS. P'S BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.
• Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.
• Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.