Best Vanilla Biscotti
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Something about the crunchy sweetness just pairs really well with coffee, I find. Then again, there’s not many things I don’t find that go with coffee.
Coffee is basically my love language, so it stands to reason that everything goes with coffee.
Hot? Drink Cold Brew.
Cold? Drink hot coffee.
Breakfast? Drink Bulletproof Coffee.
Need a snack? Make sure it goes with coffee.
And these Vanilla Bean Biscotti cookies? They go with coffee. They also go with my Chai Tea Jelly – if you’re into that sort of thing!
This recipe is dedicated to snack attacks and coffee.
What you need to know about vanilla biscotti!
What is biscotti?
BISCOTTI in its most basic form is simply a cookie that is baked twice. It works for toast, why wouldn’t it work for cookies!
Besides, we all know things that are baked twice are twice as good, just like my Next Level Mashed Potatoes.
How to make vanilla biscotti cookies:
Biscotti cookies are easy to make – there is just one extra step over regular cookie recipes.
- Make the dough
- Form the dough into a log – wet your hands – it helps considerably
- Bake the dough log
- Slice into cookie widths
- Bake again!
IT seems like a lot of work, but in fact, it’s much less work than I had originally anticipated it to be.
WHEN developing this basic, plain biscotti recipe, I wanted a flavoured cookie but I wanted it to be a simple biscotti with a single, complementary flavour. That’s why vanilla is the primary focus.
USE bourbon vanilla – it’s flavour is amazing!
YOU’LL notice this biscotti recipe has no nuts – I wanted to make this recipe school safe, my kids love cookies, and I love sending little treats in their lunches.
WET your hands when smoothing out the dough. It makes the cookie loaf much more cooperative!
ALSO! Don’t skip the step that makes you brush the cookie loaves with warm water – it makes a huge difference in the crumbiness!
📖 Printable Recipe
Best Vanilla Biscotti
Ingredients
- 1/3 cup butter
- 2/3 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3 tsp bourbon vanilla extract
- 2 large eggs
- 2 cups unbleached all purpose flour
Instructions
- Preheat oven to 350f. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer, fitted with the paddle, beat the butter, sugar, salt, baking powder, and vanilla extract until smooth and creamy.
- Add in the eggs, one at a time, until smooth and uniform.
- Turn mixer to low and in flour, one cup at a time, and mix until smooth but sticky.
- Scoop out the dough onto your baking sheet, and form into two flat, wide loaves, a couple inches apart. Wet hands and smooth the tops of the loaves.
- Bake at 350f for 25 or so minutes until both loaves are set and starting to turn golden brown.
- Remove loaves from the oven, and using a BBQ brush, lightly brush the crust of the loaves with warm water – this will reduce the crumbing later.
- Allow loaves to cool for 5 or so minutes, and transfer to a cutting board. Slice the loaves crosswise into 3/4" slices. Return the slices to the baking sheet, laying flat, and bake for another 25-30 minutes.
- Remove biscotti from pan and cool on a wire rack until room temperature.
- Store in an airtight container!
Recommended Equipment + Ingredients
Nutrition
So good! I made these for my dad bc he loves bIscotti and added fresH BLUEBERRIES and some almon flavoring. I think i haVe a new job added to my list. Lol.
Great Recip thanks for shari