"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vanilla Bean Biscotti Recipe

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This recipe for Vanilla Bean Biscotti, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Baker
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 vanilla bean, split lengthwise, or 2 tsp. vanilla
2 3/4 cups flour
1 1/2 cups sugar
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
2 egg yolks
6 tbsp. butter, melted

Directions:
Directions:
If using vanilla bean, scrape seeds from the pod.
Preheat oven to 325. Lightly grease two cookie sheets; set aside. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and vanilla bean seeds or vanilla; stir until dough begins to form a ball. Turn dough out onto a lightly floured surface; divide into 3 equal portions. Shape each portion into a 14 inch long roll. Place rolls about 3 inches apart on the prepared cookie sheets; slightly flatten each roll to about 1 1/2 inches wide. Bake on two oven racks for 25-30 minutes or until rolls are firm and light brown, switching pan positions or racks halfway through baking. Cool on cookie sheets for 10 minutes. Cut each roll diagonally into 1/2 inch thick slices. Place slices, cut side down, on cookie sheets. Bake for 10 minutes. Carefully turn slices over and bake for 10-15 minutes more or until crisp and dry. Transfer biscotti to wire racks and let cool. Makes 60.

 

 

 

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