Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram @gardenboxbaking, TikTok @gardenboxbaking and YouTube @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
12 SERVINGS
SPECIAL EQUIPMENT: ELECTRIC MIXER
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
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
