Back to biscotti this week because we’re about to having a rainy, dark, depressing week and I think we need to bring some bright colour into our lives.
Last time we made biscotti we made it with plenty of oranges and lots of chocolate. A decadent, grown-up biscotti, if you will. This time we’re loading up the dough with plenty of colorful, vibrant sprinkles and drizzling with white chocolate. Maybe bringing out the kid in all of us?
If I’m honest, I was being really indecisive as I made this biscotti. Chocolate or no chocolate? White chocolate or regular chocolate? Drizzle it on top or spread it on the bottom. Decision making is not my thing, you guys, so I’m glad I had my Instagram followers with me to help me out. I posted these in my story throughout the day and we came to the conclusion that yes, there should be chocolate (duh!), and it should be drizzled not spread.
I did make the white chocolate decision by myself. I’m a decision-making adult, everyone!
It was actually more a matter of having white chocolate in my cupboard and being out of the other but shhhhhh, we’ll pretend I made this choice myself. I actually think the white chocolate makes it more fun anyway so I’m pretty happy with how it all turned out.
If you’re sick of chocolate after all of the Easter candy you ate (don’t pretend you didn’t), maybe leave off the chocolate and just enjoy some sprinkle filled biscotti. You can’t go wrong either way.
Crunchy biscotti, tons of sprinkles, and plenty of white chocolate. Sounds like the ideal “wish-I-was-still-a-kid” treat to me!
Ingredients
- 1/3 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/8 tsp. nutmeg
- 1/4 tsp. salt
- 1 cup sprinkles
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Grease and flour a baking sheet; set aside.
- In a large bowl, cream together butter & sugar until light and fluffy. Beat in eggs, vanilla extract, and almond extract.
- In a small bowl, combine flour, baking powder, nutmeg and salt. Stir into the creamed mixture until just blended. Gently mix in the sprinkles.
- Divide dough in half and form into long, flat loaves about 1/2" tall and 12" long. Place both loaves on prepared baking sheet, about 2" apart.
- Bake for 25 minutes, until a light golden brown. Remove from baking sheet and cool on wire rack for 5 minutes.
- Using a serrated knife, cut into slices on a slight diagonal about 1/2" wide. Put slices on baking sheet and bake for 10 minutes, turning over halfway through. Transfer to a wire rack to cool.
- Place chocolate chips in a small, microwave-safe bowl. Melt the chocolate in the microwave, stirring every 20-30 seconds, until smooth. Drizzle the chocolate over cooled biscotti (or spread chocolate on the bottom side of each cookie). Let stand at room temperature until set.
