Vanilla Bean Biscotti

Makes 48 cookies

Prep: 30 minutes

Bake: 45 minutes

Cool: 1 hour

Stand: 1 hour



·        vanilla bean, split, or 2 teaspoons vanilla

·        cups all-purpose flour

·        tablespoon baking powder

·        1/4  teaspoon salt

·        eggs

·        3/4  cup sugar

·        1/2  cup butter, melted and cooled



·        Grease a very large cookie sheet; set aside.

·        Scrape seeds from vanilla bean, if using; set aside.

·        In a medium bowl combine flour, baking powder, and salt; set aside.

·        In a large mixing bowl beat eggs with an electric mixer on high speed for 1 minute.

·        Gradually beat in sugar, beating on high speed for 1 minute. Beat in butter and vanilla seeds/extract on low speed until combined.

·        Beat in as much of the flour mixture as you can with the mixer.

·        Stir in any remaining flour mixture with a wooden spoon.

·        Divide dough into thirds.

·        On a lightly floured surface, roll each portion into a 14x1-1/2-inch log.

·        Arrange logs 2-1/2 inches apart on the prepared cookie sheet.

·        Bake for 25 minutes at 375 or until firm and lightly browned.

·        Cool on cookie sheet on a wire rack for 15 minutes.

·        Transfer each log to a large cutting board. With a serrated knife, gently slice each log diagonally into 1/2-inch slices.

·        Arrange slices, cut side down, on the cookie sheet.

·        Bake slices for 10 minutes.

·        Turn slices and bake 10 minutes more or until crisp and lightly browned.

·        Remove and cool on the cookie sheet on a wire rack.