Don't know what to do with all those jelly beans left over from Easter? Well writer Kimberly Lainson does! Here is her recipe for jelly bean biscotti!
Biscotti is an Italian cookie
The name means "twice-baked/cooked." This has been my favorite
type of cookie since I was very little! Please read through instructions completely before starting
and have all your ingredients ready - it mixes up very
quickly!
Ingredients:
13 oz. bag of jelly beans (can be more or less)
3 cups flour - all purpose
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1/4 cup sanding sugar (can be more or less or left out
completely)
Parchment paper (optional - but makes it much easier to remove
cookies and clean up is easy!)
Note: I took out the black jelly beans because the boys don't like them!
Directions:
Preheat oven to 375 degrees. In a medium bowl or electric
mixer bowl - add the butter and sugar and cream them together
on medium speed until light and fluffy (about two minutes). Add
one egg and beat to incorporate, add second egg and incorporate
then add third egg and incorporate. The fourth egg is used
later.
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. Notice that the dough is very soft and sticky.
Using a spatula, scrape the dough out of the bowl onto a
floured surface. Put flour on your hands and sprinkle flour on
top of the dough. Then cut the dough in half. I use my hand
like a karate chop down the center. Next take one half and roll
lightly back and forth making a rope - pick it up and place it
on a cookie sheet with parchment paper. Don't be worried if the
dough is so soft it bends when you pick it up. Once you place
it on the parchment paper you can shape it a little more. Do
the same with the second half.
Flatten them out on top a little with your palm. Next beat one
egg in a bowl and using a brush - brush them all over to coat
them evenly.
Now sprinkle with sanding sugar (optional)
Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
When done - remove them from the oven. Let them cool for about
10 to 20 minutes or until they are cool enough for you to
handle.
Place them on a breadboard and slice them like shown in the
photo - crosswise on the diagonal into about 3/4 inch
slices.
Put them back on the cookie sheet (inside up) and bake for
another 10 to12 minutes until the edges are turning slightly
brown. Remove from the oven and transfer to wire rack to cool.
Enjoy!
Kimberly Lainson is the daughter part of a mother and daughter team who own and operate The PartyWorks, a fun, colorful online party store with designs specializing in kid's birthday parties, bridal and baby showers and general entertainment and offer pre-packaged discounted parties.They continually add to the valuable information offered to all visitors which includes free kids party games, patterns for theme cakes, shower games, recipes and more. Kids as well as parents enjoy surfing through their site.
More from SheKnows.com
More from ChefMom.com
© Copyright 2003-7 SheKnows, LLC and/or individual copyright holders. All Rights Reserved.
0 |
