Jelly Bean Biscotti
Add a playful twist to your cookie repertoire with this vibrant Jelly Bean Biscotti recipe! Perfectly crisp and golden, these twice-baked Italian-inspired treats are studded with colorful jelly beans, creating a delightful mix of crunch and chewy sweetness in every bite. The dough, infused with vanilla and a hint of almond extract, balances the candy's fruity flavors, making it a standout dessert or coffee companion. Whether you're looking to brighten up your spring gatherings or simply indulge in a nostalgic treat, these biscotti are as fun to make as they are to eat. With a make-ahead-friendly prep time of just 20 minutes and a shelf life of up to a week, they’re the perfect treat for sharing or savoring all by yourself!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.0 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 2 large eggs
- 1.0 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup jelly beans
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the unsalted butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick.
Fold in the jelly beans, ensuring they are evenly distributed throughout the dough.
Divide the dough in half. On a lightly floured surface, shape each half into a 10-inch long and 2-inch wide log. Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, carefully slice the logs diagonally into 3/4-inch thick biscotti pieces.
Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 10-15 minutes, flipping them halfway through the bake time, until they are crisp and golden brown.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 546.6 g | 199% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 274.4 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 115 mg | 9% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
