Vanilla Bean Biscotti

During the cold winter months, a cup of tea or a nice latte always hits the spot in the afternoon to warm me up. But, I also like a little something sweet on the side. Biscotti are always nice to dunk and after receiving a very nice Christmas gift of 1/4 lb. of Madagascar Bourbon Vanilla Beans(thanks Mom and Dad), I decided that a batch of these Vanilla Bean Biscotti would satisfy that sweet craving.

These biscotti are all about the vanilla. Using vanilla beans really adds a beautiful, sweet, floral note. I use the same recipe for my Cinnamon Toast Biscotti, but I use all white sugar and omit the cinnamon and egg glaze. Like the Cinnamon Toast Biscotti, I sprinkle the cut biscotti with a little bit of Dr. Oetker Vanilla Sugar (my local grocery store carries packets of this) to really bump up that sweet vanilla flavor.

Not only are these simple and delicious, they will perfume your house with a wonderful vanilla essence. 

These are perfect with a cup of tea or coffee, but also great as an after school snack to dunk in a tall glass of milk.

Vanilla Bean Biscotti

Prep: 31 minsCook: 1 hrCooling Time: 20 minsTotal: 1 hr 51 mins Servings: 30 If you love the pure flavor of vanilla, you will love these biscotti!

Ingredients 

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup white granulated sugar
• 6 tablespoons (3 ounces) unsalted butter at room temperature
• 2 extra-large eggs at room temperature
• 1 long vanilla bean, split and seeds scraped using the back of a knife
• 2 packets of Dr. Oetker’s Vanilla Sugar

Instructions 

1. Preheat the oven to 325ºF. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter, sugar, and vanilla bean seeds until light in color and fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the second egg and beat again. Scrape down the sides. Mix in the dry ingredients.
4. Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each half into a 12-inch long, 1 ½-inch wide log. Transfer the logs to the baking sheet. Bake until golden brown (dough will spread), about 35-40 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 20 minutes. Maintain the oven temperature.
5. Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end. Cut the logs into ¾-inch wide diagonal slices. Place the biscotti cut side down on the baking sheets. Sprinkle evenly with the vanilla sugar. Return to the oven and bake for another 15-20 minutes. Biscotti will still be barely soft in the center, but they will harden as they cool. Cool on the baking sheets. Store in an airtight container for up to a week. Enjoy!

Nutrition

Calories: 81kcal, Carbohydrates: 13g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 17mg, Sodium: 38mg, Potassium: 14mg, Fiber: 0.2g, Sugar: 7g, Vitamin A: 86IU, Calcium: 11mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.