Kitchen Sink Biscotti
This Kitchen Sink Biscotti is whimsical & delicious. Full of salty-sweet mix-ins with the perfect crunch and texture in every bite.
Servings 24
Ingredients
- 1 stick butter softened
- ¾ cup sugar
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 2 eggs
- 2⅓ C + 1 Tbsp flour
- 1¼ tsp baking powder
- ⅓ cup sweetened coconut
- ⅓ cup crushed potato chips or pretzels
- ¼ cup mini chocolate chips or toffee bits
- ¼ cup pistachios pecans, almonds or hazelnuts
- ¼ cup dried cranberries or raisins optional
Instructions
- Preheat your oven to 350°
- In a stand mixture fitted with a paddle attachment, beat your butter, sugar & extracts on medium until fluffy and well combined. About 2-3 minutes. Next, add in 1 egg at a time and continue to mix. Be sure to scrape the sides of the bowl after each addition of ingredients. Continue to mix on medium and gradually add in the flour & baking powder. Using a spatula, fold in your mix-in's until evenly distributed. Don't over-mix.
- Equally divide the batter in 2 and dump them onto a large sheet pan lined with parchment paper. Shape into 9x2 logs. If your dough is too sticky, wet your hands with a bit of water. Be sure to leave space in between. Bake for 30 minutes until lightly golden brown and puffed up. Remove it from the oven and allow it to cool for about 12-15 minutes. Once cooled, use a serrated knife & cut diagonal slices about ¾ of an inch thick.
- Arrange them back onto the sheet pan and lay them flat and bake for an additional 20 minutes, flipping them once at 10 minutes. . After they're done baking remove them from the oven and transfer them to a wire rack to cool. Enjoy with your favorite cup or coffee or latte.
Notes
- Have fun with your mix-ins. Potato chips or pretzels are a MUST. Both is good too!