SPRINKLE BISCOTTI

Sprinkle Biscotti image

Provided by Molly Yeh

Categories dessert

Time 1h30m

Yield 18 to 24 biscotti

Number Of Ingredients 9

3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup coconut oil, melted
1 cup sugar
3 large eggs
1 tablespoon clear imitation vanilla extract (such as McCormick)
1/2 cup confetti sprinkles, plus more for topping
Sea salt, for sprinkling

Steps:

Preheat the oven to 350˚ F . Whisk the flour, baking powder and kosher salt in a medium bowl; set aside. In a large bowl, whisk the coconut oil and sugar. Whisk in the eggs, one at a time, and then the vanilla. Stir the dry ingredients into the wet ingredients and then fold in the sprinkles.
Line a baking sheet with parchment paper. Divide the dough in half, then form each half into a long rectangle, about 4 inches wide, on the baking sheet. Leave a good few inches in between the rectangles because they will spread in the oven. Sprinkle the tops with more sprinkles and a few pinches of sea salt and bake for 25 minutes.
Remove from the oven and reduce the oven temperature to 250˚ F. Transfer the rectangles to a cutting board and use a serrated knife to cut them into 1-inch-thick pieces. Place them on their sides on the baking sheet. Return to the oven and bake for 20 more minutes, or until desired crispiness. Transfer to a rack and let cool on the baking sheet.