Wednesday, April 03, 2013

Jelly Bean Biscotti

This is a great recipe for all your leftover jelly beans and the biscotti turns out so bright and colorful!


13 oz. Bag of Jelly Beans (can be more or less)
3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
4 Tablespoons Unsalted Butter, Room Temperature
1 cup Sugar
4 Large Eggs
2 teaspoons Vanilla Extract
1/4 cup crystal/sanding sugar (can be more or less or left out completely)

  1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
  2. In a large bowl, mix the butter and sugar until creamy.  Slowly add in the eggs until combined. Ad Vanilla Extract
  3. Combine flour, baking powder & salt, then add 1 cup at a time until well mixed.
  4. Divide dough in half and shape each dough into a log onto the cookie sheet.  You may need a little dusting of flour to create the log.  Pat down to flatten the dough to 1/2 inch thickness. Sprinkle with crystal sugar (optional).
  5. Bake for 25 minutes.  Remove from oven and allow to cool.
  6. Cut the logs into 1/2 inch thick diagonal slices.  Place back onto cookie sheet and bake an additional 7 minutes or until toasted.

1 comment:

  1. When do you use the jelly beans. I think I Missed that part