Best Sprinkles Biscotti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPRINKLE BISCOTTI



Sprinkle Biscotti image

"I love these because the texture is so satisfyingly crunchy!" says Molly.

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.

ITALIAN SPRINKLE COOKIES



Italian Sprinkle Cookies image

Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. -Gloria Cracchiolo, Newburgh, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7 dozen.

Number Of Ingredients 13

6 large eggs, room temperature
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm 2% milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles

Steps:

  • Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

HOMEMADE SPRINKLES



Homemade Sprinkles image

These sprinkles are just lines of royal icing! Let them dry completely before you break them up.

Provided by Molly Yeh

Time 20m

Yield 1 ounce of sprinkles

Number Of Ingredients 4

1 1/4 cups confectioners' sugar, plus more if needed
1 large egg white
1/8 teaspoon kosher salt
Assorted food coloring

Steps:

  • Line a baking sheet with parchment paper. Fit a piping bag (or several, if making different colors) with a small round tip.
  • In a small bowl, whisk the confectioners' sugar, egg white and salt. The consistency should be slightly thicker than glue. Stir in a bit of water if it is too thick or more confectioners' sugar if it is too thin.
  • Tint the mixture with food coloring (or divide among bowls and tint each a different color). Transfer to the piping bag and pipe lines onto the prepared baking sheet. Let dry at room temperature until completely set, at least 4 hours or overnight.
  • Scrape the lines off the paper and break into sprinkles.

Related Topics