If your looking for the perfect accompaniment to your morning or afternoon coffee, biscotti is it! This funfetti biscotti is going to rock your socks off when you make it. Kelsie dipped it in hot cocoa and cold milk. She loved it! She helped decorate by dipping the pieces in chocolate and using a fork to drizzle the chocolate on. It’s a fun way to get the kids in the kitchen to help out.
I have seen so many biscotti recipes all over the internet. Most of them require almonds, and with a tree nut allergy in our house, that just isn’t gonna happen. When I would find those that didn’t involve almonds, they just sounded far too complicated. This funfetti biscotti is not complicated at all. It’s simple, delicious, and just fun! Hence the name “fun”-fetti!
I was inspired by Fresh April Flours, she seriously made it look/sound so easy. It truly was, and I will be trying more biscotti recipes thanks to her.
Scroll down for a printable recipe.
What do you need?
1 tablespoon ground flax + 3 tablespoons water – mix together set aside, first! (you can use 1 egg here instead)
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup sugar
1 3/4 cup + 1 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sprinkles – Jimmy Sprinkles
3 ounces of any chocolate you’d like (we used white and semi-sweet)
Other sprinkles for topping, if desired
What do you do?
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, lightly flour the baking sheet and set aside.
In a medium sized bowl, whisk together the butter, oil, extracts, sugar and flax egg, until combined. Set aside.
In a large bowl mix together your flour, baking powder, salt, and sprinkles.
Add the wet ingredients to the dry and gently mix until a dough forms. If you use the flax egg, you won’t have a traditional “dough”, no worries!
Turn the dough out onto your lightly floured baking sheet and pat down to form a rectangle that is 6 inches wide and 7 1/2 inches long.
Again, if your using the flax egg, Just mash it together to get your size.
Bake for 20-22 minutes or until the top and sides are lightly brown.
Remove from the oven, but do not turn the oven off.
Place baking sheet on top of a wire rack and allow to cool for 10 minutes or so. Cut the dough into 1 inch thick slices using a sharp knife. Cut these slices in half.
Set the slices cut side up on the baking sheet, and bake for another 9 minutes.
Flip and bake the other cut sides, bake for an additional 9 minutes.
Remove from the oven and allow to cool on the baking sheet for 3 to 4 minutes before moving to a wire rack.
Once they are completely cooled, you can melt your chocolate and decorate however you please!
Allow the chocolate to set before storing in an air tight container.
Kelsie helped me decorate so we had sprinkles on some, stripes on others, and some half and half white and semi-sweet chocolate.