In December I was looking around for holiday treat ideas and remembered that I’d seen the idea of funfetti biscotti floating around Pinterest. I’ve never made biscotti, so rather than use one of those recipes I decided to return to the mother ship : King Arthur Flour. I’ve barely modified this recipe for Vanilla Biscotti to make it more ***fun*** and rainbow. They turned out amazingly & were sent out to family in holiday treat boxes. Sorry the photography is the literal worst, usually I have my husband help me but he was on a Skype call with his dissertation advisor and I’m impatient so I took the photos left-handed while my right hand did the baking things. (I am right-handed, as you can tell from the photos!)
Also, fun idea : I did a random mix of sprinkles for a rainbow/funfetti effect, but you could do anything!! Red and green sprinkles for Christmas? Blue and yellow or white for Hanukkah? Red and blue for Fourth of July? Your friend’s fave color for a custom batch as a gift? SPRINKLES ARE AMAZING!!
And : this was a genuinely fun recipe to make. You get to do weird stuff, like pull it out halfway through and spritz it with water. It smells delicious. They traveled well. UGH I’m just so excited about SPRINKLES BISCOTTI. Tomorrow, BTW, is the first day of February. HAVE YOU CONSIDERED making these with RED AND PINK sprinkles?? VALENTINE’S DAY BISCOTTI? I’m just saying…
six tablespoons of unsalted butter (at room temperature)
two-thirds of a cup of white sugar
one-half a teaspoon of salt
two and half teaspoons of vanilla
one and a half teaspoons of baking powder
two large eggs
two cups of all-purpose flour
one-third of a cup of sprinkles*
(unusual equipment : a spray bottle full of room temperature water)
Preheat your oven to 350* Fahrenheit. Line a large baking sheet with a silpat or some parchment paper.
Beat together the butter, sugar, salt, vanilla, and baking powder until creamy.
Beat in eggs. At this point, the dough might look pretty funky — “curdled,” says King Arthur Flour — but do not panic.
On low speed, add the flour until it forms a smooth, sticky dough.
Plop the dough on the baking sheet. Divide into two equal lumps and shape each one into a log that is nine-and-a-half inches by two inches, and about three-quarters of an inch tall. Straighten the logs, and smooth the tops and sides with a wet spatula (just dip it in some water).
Bake for twenty-five minutes.
Now, here’s the fun part. Remove the baking sheet and spritz the logs — getting the sides as well as the top — lightly with the water. You want to do so lightly, but cover all the exposed bits of logs (AKA, don’t try to pick it up and spray the underside, leave that as is).
Let it sit on the sheets for five minutes.
Use a serrated knife (in my case, a bread knife worked) to cut the logs crosswise into half-inch to three-quarter-inch slices. Be careful to keep the knife perpendicular to the baking sheet so that the thickness of each slice is even.
Lay the biscotti on their sides (now they’re biscotti! not logs! yay they graduated!!) and bake another twenty five to thirty minutes until very dry** and beginning to golden.
Remove to a rack to cool. Instagram those babies. Eat too many of them while packing treat boxes, so that you have to bake a second batch to have enough for the treat boxes. (Oops.) I haven’t tried dunking them in coffee, because I h a t e coffee and will never apologize for it, BUT I love people who love coffee and I bet they’re great dunked in coffee!!
* There are so many types of sprinkles! I had to look up sprinkles to figure out how to discuss this and I found a wonderful blog post titled Sprinkles 101 on the appropriately-named blog With Sprinkles On Top. Take a glance at that to catch up on your vocabulary before reading on. –Okay, you back? So, I have tried both quins and rainbow jimmies and they both work well. I do not think that sanding sugar would work quite as well, but I haven’t tried it. My personal favorite is quins. Do note that if you use quins, which are sometimes in fun shapes (ducks, trees, hearts, etc.), the shape will disappear as the sprinkle melts into the biscotti.
** Vague, right? I know. I texted my bosom friend, Lindsey, while I was baking these, and she was casually all like oh yeah I’ve made biscotti a bunch. I was like, WHAT how come you didn’t TELL me because sometimes I’m a bit unreasonable — but anyway — she told me she has fallen into the trap of overbaking because OMG, biscotti need to be DRY AS THE DESERT. In fact, your biscotti may still be a teensy bit moist in the centers when you take them out and that is A-OKAY, they will dry more as they cool. So don’t overbake your biscotti!! Thank you Lindsey for your BAKING WISDOM.