Turn an ordinary Italian cookie into a fun & happy brunch conversation treat with these Rainbow Biscotti! Crunchy, twice-baked, and perfect for coffee- and tea-dipping, these funfetti cookies are full of sprinkles & made with love!
Ingredients for Rainbow Biscotti:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup colored sprinkles, plus more for topping
How to Make Rainbow Biscotti:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In one bowl, add flour, baking powder and salt, whisking to combine. Cream together butter and sugars with an electric or stand mixer until well-combined. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract and almond extract. Add flour mixture in three batches, mixing until completely combined. Fold in sprinkles. Transfer dough to the prepared baking sheet and divide into two sections.
Using lightly floured hands, form the sections into logs approximately 10 inches long by 2.5 inches wide. Sprinkle tops with colored sprinkles, if desired, pressing them in lightly to stick. Bake 25-30 minutes, or until golden brown. Remove from oven and reduce temperature to 325 degrees F. When cool enough to handle, use a pizza cutter to carefully slice loaves diagonally into pieces about 1 ½-inch thick. Gently flip cookies on their sides on the baking sheets. Return to oven and bake 10 minutes. Flip cookies and bake another 10 minutes. Allow to cool completely, storing leftovers in an airtight container at room temperature.
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