Red White and Blue Biscotti

Course: Dessert, Snack

Cuisine: North American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: cookies

Calories: 292kcal

Author: Lord Byron's Kitchen

These crisp Red White and Blue Biscotti are so easy to make and they're so brightly coloured and festive, no one could resist! Loaded with red, white, and blue sprinkles, and topped with a sweet sugary glaze, these are great for your 4th of July party, and even better when sitting on your back porch with a hot coffee on a lazy Saturday morning!

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Ingredients

6 tablespoons butter, melted
2/3 cup sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all purpose flour
1/2 cup sprinkles (jimmies)
2 cups confectioner's sugar
3 tablespoons milk

Instructions

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
Next, in a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.
Add the eggs and beat them into the batter until well mixed.
Now, add the flour and half of the sprinkles. Beat in until just combined. The dough will be sticky.
Turn the dough out onto the prepared baking sheet and form it into a log. (Dust your hands with flour if the dough is too sticky.) Form a log into a rectangle shape that is roughly 4″ wide and 12″ long.
Bake for 25 minutes.
Remove from the oven and place the baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
In the meantime, reduce the heat to 325 degrees F.
Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4″ slices across the width of the log.
Place the slices back onto the baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
Remove from the oven. Carefully turn the cookies over and bake for another 12 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
Once the biscotti are completely cooled, whisk together the confectioner’s sugar and milk until smooth. Drizzle over the surface of the biscotti. While the glaze is still wet, sprinkle over the remaining sprinkles. Allow the glaze to harden before storing.
Drizzle over the surface of the biscotti. While the glaze is still wet, sprinkle over the remaining sprinkles. Allow the glaze to harden before storing.

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