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Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!
Vanilla flavored biscotti get a nice crunch from double baking in the oven and have a fun twist of rainbow sprinkles in them!
I’m a big fan of biscotti. They are one of those foods that is fine to enjoy for breakfast, dessert, or a snack. Biscotti are basically double baked cookies or biscuits that are oblong shaped and have a nice crunch to them. They are delicious when dipped in a hot beverage.
I first started making biscotti about 10 years ago. Some people think they are hard to make but I don’t find that to be the case. I think the real issue is that they take a while to make because they are baked, removed from the oven, cut into pieces, then baked again. In some cases they are cooled and they dunked in chocolate.
Since it’s been so rainy and dreary here I’ve been wanting to make a few things to brighten up our days. I bought a few different types of rainbow sprinkles from my friend Lynn who owns Fresh April Sprinkles (enter the code HEZZID15 for 15% off). I actually asked her to make me a bit of a custom rainbow blend to get exactly what I wanted which she was happy to do.
I found a recipe for Sprinkle Biscotti in one of my cooking magazine and it sounded easy to make and looked really fun. I had all of the ingredients so I went to work. When I looked at the recipe it used all coconut oil but I ended up using half coconut oil and half butter which I think was a good call. I like the flavor the butter adds to the cookie.
I think one of the best things about this biscotti is the sea salt on top. Seriously; I know it sounds like a small thing but the pop of savory salt again the sweet cookie is perfection! The biscotti come out of the oven crunchy, sweet, and colorful.
I dunked my biscotti in coffee because I find that is really the perfect way to enjoy them. They soften up a bit and some of the flavor gets into the coffee. The sweetness of the cookie again the savory salt mixed with the fun sprinkles is a great way to wake up in the morning!
I shared some of these with my friend and she agreed that they were perfect with a cup of coffee either for breakfast or dessert. So if you are feeling a little blue brighten your day with these festive Sprinkle Biscotti!
Pro Tips and Substitutions:
- I used half butter and half coconut oil but you can use one or the other and your biscotti will turn out great.
- Don’t have rainbow sprinkles? No problem! Simply add in your favorite type of sprinkles. You can even make them for a holiday by using certain colors of sprinkles.
- Want to add some flavor? You can substitute the vanilla for other flavors of extract. Almond extract is traditional and lemon would be a fun addition to these colorful treats.
- After a day or two your biscotti may start to soften. Pop them in the oven at 350 degrees for 5 minutes and they will crisp back up without any issue.
- 3 1/2 c. flour
- 1 t. baking powder
- 1 t. salt
- 1/2 c. coconut oil, melted
- 1 stick butter, softened
- 1 c. sugar
- 3 eggs
- 1 T. vanilla
- 1/2 c. rainbow sprinkles
- sea salt for sprinkling
- Preheat the oven to 350 degrees.
- In a large bowl combine the flour, baking powder, and salt. Set aside.
- In a large bowl cream together the coconut oil, butter, and sugar.
- Add the eggs one at a time, stirring after each addition. Add in the vanilla.
- Add the flour mixture to the butter mixture and mix until well combined.
- Gently fold in the sprinkles.
- Line a large baking sheet with parchment paper.
- Divide the dough in half and form each half into a long rectangle about 9 inches long and 4 inches wide. Leave several inches in between the rectangles. If you can't do that use 2 different baking sheets.
- Sprinkle the tops of both with more sprinkles and a sea salt.
- Bake for 25 minutes.
- Remove from the oven and reduce the temperature to 300 degrees.
- Transfer the rectangles to a cutting board and cut into 1 inch thick pieces.
- Turn the biscotti on their sides on the baking sheet and bake for an addition 20 minutes.
- Remove from oven ad transfer to a wire rack to cool completely.
Recipe from Molly Yeh, Food Network Magazine
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