Sweet Vanilla Bean Biscotti

Sweet Vanilla Bean Biscotti

A classic is unbeatable, and Sweet Vanilla Biscotti is the definition of a classic! This cookie is ideal for dipping in a steaming hot coffee on a chilly winter afternoon. 


  • 6 tablespoons of melted butter 
  • 1.3 cups of sugar 
  • 3 teaspoons vanilla extract 
  • Baking powder, 1 1/2 tablespoons 
  • 2 large eggs 
  • 2 cups of all-purpose flour 
  • 14 cups of coarse sugar for sanding 


  • Set the oven to 350°F. Use parchment paper to cover a baking sheet. Place aside. 
  • Butter, sugar, salt, vanilla extract, and baking powder should all be thoroughly blended and smooth in a mixing dish. 
  • The eggs should then be added and thoroughly blended into the batter. 
  • Now stir in the flour, just until incorporated. It's going to be sticky dough. 
  • On the prepared baking sheet, spread the dough out and shape it into a log. (Flour your hands; the dough is a little sticky.) 
  • Shape the log into a rectangle about 4" broad and 12" long. 
  • Apply the coarse sanding sugar to the log's top. To ensure that the sugar adheres to the dough, press very gently on it. 
  • For 25 minutes, bake. After taking the baking sheet out of the oven, set it on a wire cooling rack so that air can circulate around it. Give it five minutes to cool. 
  • Reduce the heat to 325°F while you wait. 
  • Slide the log onto a sizable chopping board by using the parchment paper. Across the width of the log, slice into 3/4" thick pieces. 
  • Slices should be placed back onto the parchment-lined baking pan. Cut side is downward on slices. For 12 minutes, bake. 
  • Take out of the oven. After carefully flipping the cookies, bake them for an additional 12 minutes. 
  • Remove from oven and let cool for three to five minutes on baking sheet. To finish cooling entirely, transfer to a wire cooling rack. 
  • Biscotti can be piled into a food-safe container or packaged as gifts. Until needed, keep at room temperature or freeze for up to three months. 


When vanilla biscotti are first baked, they are crisp; but, as they cool, they get crunchier. Although completely optional, dipping these in white chocolate gives them a distinct touch, especially if you're presenting them as dessert. 



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