| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 20 min |
| Yield: | 18 to 20 pieces |
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup unrefined coconut oil, melted
- 1 cup sugar
- 3 large eggs
- 1 tablespoon clear imitation vanilla
- 1/2 cup rainbow sprinkles
- Flaky salt, such as Maldon, for sprinkling
Instructions
- Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the coconut oil and sugar in a separate large bowl. Whisk the eggs into the coconut oil mixture one at a time, and then the vanilla. Whisk the dry ingredients into the wet ingredients, and then fold in the sprinkles.
- Line a baking sheet with parchment, divide the dough into 2 parts and form each part into a long rectangle, about 4 inches wide. Leave a few good inches in between the rectangles because they will spread in the oven. Sprinkle the tops with a few pinches of sea salt and bake until firm and just beginning to brown around the edges, about 25 minutes.
- Remove from the oven and reduce the heat to 250 degrees F. Use a serrated knife to cut the rectangles into 1-inch pieces and place them on the lined baking sheet cut-side down. Bake until crisp, about 20 more minutes. Transfer to a wire rack to cool completely, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 19 servings |
| Calories | 261 |
| Total Fat | 12 g |
| Saturated Fat | 10 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 3 g |
| Cholesterol | 29 mg |
| Sodium | 137 mg |
Reviews
Awesome. Came out perfect I used white chocolate in the biscotti and some sprinkles top. Loved it.
I cut the sugar down to 3/4 cup and thought it was just how I like it, not too sweet. I also used mini chocolate chips instead of sprinkles. Wonderful swap. It is a great basic recipe that is a good base to switch up the flavors.
I was not a fan of the unrefined coconut oil in this recipe. I felt like it took away from that classic funfetti taste. This recipe is on Molly’s website and she uses vegetable oil instead of coconut oil. I wonder why this change was made? This recipe also works so much better if you refrigerate the dough for 60-90 mins before shaping it into rectangles. It allows for a thicker biscotti. If you skip chilling the dough and follow this recipe as written, you are much more likely to end up with a flatter biscotti. One more thing, her website’s recipe uses artificially-colored cake sprinkes instead of the confetti sprinkles shown in the video. The cake sprinkles look so much better! While this recipe wasn’t a waste of ingredients, if you find yourself not super impressed with this recipe, go try the original one on her website instead!
These were easy to make, although my “logs” weren’t exactly even so they kind of spread in to each other a bit, but didn’t stick together. The coconut and vanilla flavors were delicious!!
Any suggestions for a replacement to the coconut oil. I did not care for the smell or oiliness.
Texture was great and easy to make.
Soooo tasty! I used regular pure vanilla extract instead of clear and I didn’t bake a second time! LOL. Almost like a blondie that way
These were amazing. I melted white chocolate and dipped the bottoms of half the cookies. You could even use chocolate chips to drizzle or dip the cookies in. They were good with or without the white chocolate.
I could not get enough compliments on this recipe !!! Everyone loved them! I added chopped nuts for some and also some fresh berries for others and they were a total hit! Thank you, Molly!
I’ve made these several times and my family loves them!!!! They have the perfect amount of sweetness, they are addicting!
Best recipe ever used