Vanilla Biscotti

Name: Vanilla Biscotti
Yield: Makes 2 dozen 4½-by-1½-inch cookies
Cuisine: Italian
Ingredients: 2½ cups all-purpose flour, plus more for shaping dough; 1 teaspoon baking powder; caviar of ½ vanilla bean (optional)*; ½ teaspoon salt; ¼ teaspoon baking soda; 1 tablespoon plus 1 teaspoon pure vanilla extract; ¼ cup (½ stick) unsalted butter, at room temperature; 2 large eggs plus 1 large egg white; 1 cup granulated sugar; 5 ounces white chocolate, melted

Preparation info

Makes
2 dozen
4½-by-1½-inch cookies

Difficulty
Medium

Appears in

Pure Vanilla

By Shauna Sever

Published 2012

About

As a coffee lover, I’m a big fan of crunchy cookies that can withstand a good dunking. Biscotti means “twice baked”—the first bake makes the dough cakelike, and the second, at a lower heat, crisps the cookies, giving them an addictive crunch that’s perfect for a coffee break.

Ingredients

2½ cups all-purpose flour, plus more for shaping dough
1 teaspoon baking powder
¼

Europe
Italy
Vegetarian
Mediterranean
Cookies

Method

Position a rack in the center of the oven and preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Sift together flour, baking powder, baking soda, and salt into a large bowl.
In the bowl of a stand mixer