Sweet Vanilla Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: cookies

Calories: 200kcal

Author: Lord Byron's Kitchen

Nothing can beat a classic, and Sweet Vanilla Biscotti is the epitome of classic! Serve this cookie with a piping hot latte; just perfect for dunking on a cold, wintery afternoon!

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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
1/4 cup coarse sanding sugar

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.
Next, add the eggs and beat them into the batter until well mixed.
Now, add the flour and beat in until just combined. The dough will be sticky.
Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
Form log into a rectangle shape that is roughly 4" wide and 12" long.
Sprinkle the top of the log with the coarse sanding sugar. Press very gently on the sugar to make sure it sticks to the dough.
Bake for 25 minutes. Remove from oven and place 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°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 slices back onto baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
Remove from 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.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

Nutrition