Jelly Bean Biscotti
Add a playful twist to your cookie repertoire with this vibrant Jelly Bean Biscotti recipe! Perfectly crisp and golden, these twice-baked Italian-inspired treats are studded with colorful jelly beans, creating a delightful mix of crunch and chewy sweetness in every bite. The dough, infused with vanilla and a hint of almond extract, balances the candy's fruity flavors, making it a standout dessert or coffee companion. Whether you're looking to brighten up your spring gatherings or simply indulge in a nostalgic treat, these biscotti are as fun to make as they are to eat. With a make-ahead-friendly prep time of just 20 minutes and a shelf life of up to a week, they’re the perfect treat for sharing or savoring all by yourself!
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Ingredients
- 2.5 cups all-purpose flour
- 1.0 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 2 large eggs
- 1.0 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup jelly beans
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
Using a stand mixer or hand mixer, cream the unsalted butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract and almond extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick.
Step 6
Fold in the jelly beans, ensuring they are evenly distributed throughout the dough.
Step 7
Divide the dough in half. On a lightly floured surface, shape each half into a 10-inch long and 2-inch wide log. Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Step 9
Using a sharp serrated knife, carefully slice the logs diagonally into 3/4-inch thick biscotti pieces.
Step 10
Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 10-15 minutes, flipping them halfway through the bake time, until they are crisp and golden brown.
Step 11
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Store in an airtight container for up to one week.
Nutrition Facts
| Serving size | 795.4 grams (795.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2896 |
| Total Fat 60.60g | 78% |
| Saturated Fat 31.60g | 158% |
| Cholesterol 496mg | 165% |
| Sodium 1872mg | 81% |
| Total Carbohydrate 546.60g | 199% |
| Dietary Fiber 8.50g | 30% |
| Total Sugars 274.40g | |
| Protein 44.00g | 88% |
| Vitamin D 82IU | 410% |
| Calcium 115mg | 9% |
| Iron 16mg | 88% |
| Potassium 546mg | 12% |
Source of Calories