Jelly Bean Biscotti

Jelly Bean Biscotti is a firm favorite with jelly bean lovers.  I am sure kids will become your best friend on account of this recipe. I found this recipe last year when was searching for an Easter Treat.

But if you think about it this Biscotti is an ideal, FUN, "ANY HOLIDAY", cookie. They are full of sweet colored polka dots that can be tailored to fit the day. Choose red and green jelly beans for Christmas or black and orange for Halloween, yellow, green, pink and blue for Easter, and every color for the 4th of July.   You'll find that they are enjoyable any time of the year.

These are fun to make! Particularly if you have a young neighbors or family member who will appreciate these little darlings.

When baking the there is a tendency for the bottom stick to the pan and pull way the bottom, so parchment paper or a silicon baking mat will make the job easier and keep your pan cleaner.

I haven’t tried it yet, but maybe licorice flavored in Anise Biscotti?

Jelly Bean Biscotti Recipe

Ingredients:

• 13 ounces jelly beans (can be more or less according to taste)
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup powdered sugar (can be more or less or left out completely)

Directions: 

1. Place one oven rack in the middle of your oven and preheat the oven to 375°F.
2. Line baking sheet with parchment paper or silicon baking mat and set aside,
3. In a medium bowl add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes).
4. Add 1 egg and beat to incorporate, add 2nd egg and incorporate then add 3rd egg and incorporate (4th egg is used later).
5. Beat in the vanilla then add the baking powder, salt and flour, beating on low speed until fully incorporated - you do not want to mix too long.  The dough will be very soft and sticky.
6. Blend in the jelly beans.
7. Scrape the dough out of the bowl onto a floured surface. Sprinkle flour on top of the dough and cut in half.
8. Roll one half into a log - pick it up and place it on a cookie sheet with parchment paper or silicon mat and flatten to about ½ in thick.  Repeat with the second half.
9. Next beat one egg in a bowl and using a brush - brush them all over to coat them evenly.
10. Place in your preheated oven for about 25 minutes or until they are slightly golden brown.
11. Remove them from the oven and let cool for 10-20 minutes or until they are cool enough for you to handle. 
12. Place them on a breadboard and slice them crosswise on the diagonal into about 3/4 inch slices.
13. Put them back on the cookie sheet and bake for another 10-12 minutes until the edges are turn slightly brown.
14. Remove from the oven and transfer to wire rack to cool dust or roll in powdered sugar (if desired)

ENJOY!