“I love these because the texture is so satisfyingly crunchy!” says Molly.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 18 to 24 biscotti |
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup coconut oil, melted
- 1 cup sugar
- 3 large eggs
- 1 tablespoon clear imitation vanilla extract (such as McCormick)
- 1/2 cup confetti sprinkles, plus more for topping
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 350˚ F . Whisk the flour, baking powder and kosher salt in a medium bowl; set aside. In a large bowl, whisk the coconut oil and sugar. Whisk in the eggs, one at a time, and then the vanilla. Stir the dry ingredients into the wet ingredients and then fold in the sprinkles.
- Line a baking sheet with parchment paper. Divide the dough in half, then form each half into a long rectangle, about 4 inches wide, on the baking sheet. Leave a good few inches in between the rectangles because they will spread in the oven. Sprinkle the tops with more sprinkles and a few pinches of sea salt and bake for 25 minutes.
- Remove from the oven and reduce the oven temperature to 250˚ F. Transfer the rectangles to a cutting board and use a serrated knife to cut them into 1-inch-thick pieces. Place them on their sides on the baking sheet. Return to the oven and bake for 20 more minutes, or until desired crispiness. Transfer to a rack and let cool on the baking sheet.
Nutrition Facts
| Serving Size | 1 of 21 servings |
| Calories | 233 |
| Total Fat | 11 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 27 mg |
| Sodium | 124 mg |
Reviews
I have never made biscotti before and these were quick and easy to make. They are so delicious! Will make again! Thanks Molly Yeh
Made with chocolate chips delicious