Homemade Italian Vanilla Biscotti
I’m not a huge breakfast-eater, but I can always go for a light biscotti with my morning coffee. This was an easy recipe and great Spring treat! I will definitely be bringing some of these to Easter brunch!
Total bake time was around 45 minutes. Total time to prep and bake about 60 minutes.
1 Stick of Salted Butter (8 Tbsp.)
2/3 Cup Granulated Sugar
1/2 Tsp. Salt
3 Tsp. Vanilla Extract
1 1/2 Tsp. Baking Powder
2 Large Eggs
2 Cups Flour (and some extra to prevent sticking)
Topping (Optional) White Chocolate
- Preheat oven to 350 degrees. Line a baking tray with parchment paper.
- In a large bowl – mix the eggs, sugar, salt and butter. Mix in the baking powder.
- At low speed on the mixer, slowly add the flour and continue stirring until dough becomes sticky.
- Add small amounts of flour to the dough until it stops sticky to the bowl and becomes well formed.
- Move dough to the baking sheet and form it into a log that has symmetrical thickness throughout so that it bakes equally.
- Bake the dough for 25 minutes.
- Remove dough from oven and cut crosswise with a serrated knife into slices. Try to cut pieces equally and evenly. Keep the pieces together in their “log” shape to continue baking.
- Place back in the oven for 15-20 minutes. Biscottis will be done when they start to turn a light golden brown. They will feel dry. If they are a tiny bit moist in the center, that is okay… they will dry as they cool.
- Remove the biscottis from the oven and allow them to cool on a drying rack for about 30 minutes.
- Chocolate Topping: Melt the chocolate in a microwave safe bowl. Place the bowl in the microwave for 30 seconds intervals, stirring each time until the chocolate is completely melted. Pour the melted chocolate into a shallow dish so you can dip the biscottis.
- Leave biscottis to dry on the cooling rack for an additional 20 minutes.
Note: I like to wrap each biscotti individually with saran wrap. Place biscottis in a cool place to prevent chocolate from melting.