A RECIPE + SPICES TO CREATE
Vanilla Bean Biscotti
15 MINS
|
ingredients
6 tbsp (85g) unsalted butter
⅔ cup (131g) granulated sugar
½ tsp salt
2 vanilla beans, whole
¼ tsp almond extract
1½ tsp baking powder
2 eggs
2 cups (240g) all-purpose flour
directions
Preheat the oven to 350f and line a sheet pan with parchment.
In a large bowl, or the bowl of a stand mixer, add the butter, sugar, salt, baking powder and almond extract. Split and scrape the vanilla beans with the back of a knife or a small spoon and add to the bowl. Mix on medium speed until everything comes together.
Mix in the egg. The batter may look curdled but that's okay!
On low speed, mix in the flour until a dough forms. Scrape down the bowl and mix for another few seconds.
Split the dough in half and shape each piece into a log. Place both logs on the sheet pan and bake for 25 minutes.
Remove the biscotti from the oven and spritz each log with water using a spray bottle (this makes slicing the biscotti much easier). Slice each log into 6-8 pieces, depending on how thick you want it. Turn each piece onto its side and place the biscotti back in the oven. Reduce the heat to 325f and bake for an additional 20 minutes.
Remove the biscotti from the oven and let cool. Enjoy!
expiry:
3 weeks in an airtight container
In a large bowl, or the bowl of a stand mixer, add the butter, sugar, salt, baking powder and almond extract. Split and scrape the vanilla beans with the back of a knife or a small spoon and add to the bowl. Mix on medium speed until everything comes together.
Mix in the egg. The batter may look curdled but that's okay!
On low speed, mix in the flour until a dough forms. Scrape down the bowl and mix for another few seconds.
Split the dough in half and shape each piece into a log. Place both logs on the sheet pan and bake for 25 minutes.
Remove the biscotti from the oven and spritz each log with water using a spray bottle (this makes slicing the biscotti much easier). Slice each log into 6-8 pieces, depending on how thick you want it. Turn each piece onto its side and place the biscotti back in the oven. Reduce the heat to 325f and bake for an additional 20 minutes.
Remove the biscotti from the oven and let cool. Enjoy!
expiry:
3 weeks in an airtight container
tips
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