Today we are making vanilla bean biscotti. What’s great about this type of biscotti is that it’s a blank canvas. You can add whatever you want to it; dried fruit or nuts. And….you can dip it in chocolate if you wish. That’s what we’re going to do today.
What makes biscotti different from other cookies is that it’s baked twice and uses less butter. The end result is an extra crunchy cookie which are super coffee dippers. I like to think of these as the perfect cookie with coffee or the coffee break cookie.
I’ve included a video from my Youtube channel where I demonstrate how to make these delicious coffee treats. I’ve also included the recipe below the video. If you like this video, please consider subscribing to my channel. I upload new baking and cooking videos each week. Enjoy!
Vanilla Bean Biscotti (adapted from Sally’s Baking Addiction)
2 and 1/4 cups (280g) all-purpose flour (spoon & leveled), plus more for work surface + hands
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (60g) unsalted butter, cold and cubed
3 large eggs
1 Tablespoon (15ml) canola or vegetable oil
2 teaspoons vanilla bean paste or vanilla extract
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
melted semi sweet chocolate chips for dipping
Instructions Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl until combined. Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the 3 eggs, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together with a wooden spoon or rubber spatula until everything is just barely moistened. It will be very crumbly, see photo above for a visual. Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s sticking all over your hands, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long slab, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash. Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch wide slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. (It’s tricky to set the end slices upright, so just turn them over.) Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and cool the biscotti for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes more and more crunchy as it cools. It’s helpful to save the baking sheets for the next step.