Brianna Shaver is a recipe developer and food photographer currently based in the PNW. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants and started two small businesses in Seattle, WA. After having her first child, she left her career as a corporate pastry chef at a large tech company to prioritize the things she loves: recipe development, food photography & spending ample time with her family. When not in the kitchen you can catch her hiking up a mountain or curling up on the couch with a good book. Follow her drool worthy content on Instagram and TikTok @gardenboxbaking.
a little bit about the recipe
Aromatic vanilla beans steal the show in this classic American style biscotti recipe. These twice baked cookies give you the perfect crunch to enjoy with tea!
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 45 M
TOTAL | 1 H
SPECIAL EQUIPMENT: ELECTRIC MIXER
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!