Easter Biscotti

Easter Biscotti

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
4 large eggs, divided - at room temperature
2 teaspoons vanilla
12 ounces Jelly Beans

Preheat the oven to 375°

In a medium bowl, sift together flour, baking powder and salt.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating until incorporated. Mix in the vanilla.

Add in the flour mixture and mix just until combined. Using a wooden spoon, stir in the Jelly Beans. The dough may be a bit sticky.

Scoop dough onto a lightly floured surface. Divide the dough into 2 pieces. Take one half and roll lightly back and forth making a log about the length of your baking sheet. Carefully place it on a baking sheet lined with parchment paper. Repeat with the second piece.

Using wet fingers if the dough is sticky, flatten each log a bit.

In a small bowl, whisk the remaining egg and brush evenly over each log.

Bake for about 23-28 minutes or until they are slightly golden brown.

Remove from the oven and let cool for at least 10-15 minutes (can go a little more.) Using a serrated knife, carefully slice them on the diagonal into about 1/2" slices. Stand each slice back on the baking sheet - it is ok if they touch.

Bake for another 10-12 minutes until the edges turn a slight golden brown. Transfer to wire rack to cool completely.