Vanilla Bean Biscotti
Classic vanilla bean biscotti baked twice for a crisp, dunkable texture. Perfect with coffee, tea, or hot cocoa and ideal for holiday cookie trays.
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Servings: 30 biscotti
Ingredients
- 8 tbsp unsalted butter very soft and cubed
- 1¼ cups granulated sugar
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 3 tsp vanilla bean paste
- 2¾ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the softened butter and sugar. Mix until just combined and smooth—do not overcream.
- Add the eggs, egg yolk, and vanilla bean paste. Mix until fully incorporated.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients and mix just until a stiff dough forms.
- Divide dough in half. Shape each portion into a log about 10–11 inches long and 2-2½ inches wide. Place logs several inches apart on the prepared baking sheet.
- First bake: Bake for 25–30 minutes, until the logs are set and lightly golden. Remove from oven and let cool for 10–15 minutes.
- Reduce oven temperature to 325°F.
- Using a serrated knife, slice the logs diagonally into ¾-inch thick pieces.
- Arrange slices cut-side down on the baking sheet.
- Second bake: Bake for 12–15 minutes, flip each biscotti, then bake an additional 12–15 minutes until dry and crisp.
- Transfer biscotti to a wire rack to cool completely. They will continue to crisp as they cool.