Sweet Vanilla Bean Biscotti
A twice-baked cookie with a deliciously crunchy bite, these vanilla biscotti have sweet vanilla flavor and taste exceptionally indulgent with a dip in white chocolate.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more for work surface + hands
- 1 cup (200g) vanilla sugar or granulated sugar* (see note before starting)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- 3 large eggs
- 1 Tablespoon (15ml) vegetable oil or melted coconut oil
- 2 teaspoons pure vanilla extract
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: two 4 ounce (226g) white chocolate bars, coarsely chopped*
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 silicone spatula until everything is just barely moistened. It will be very crumbly, see photo above for a visual.
