Soft Vanilla Biscotti Recipe — My Former Bakeshop Staple That Followed Me Home

At Frosting — my former bakeshop — my vanilla biscotti was a sell-out staple. The kind that makes your eyes roll back in your head good. And unlike most biscotti — you know, the kind that doubles as a weapon — mine was never too hard.

When you're only 25% Italian, you make the rules.

Simple ingredients. Everything straight from your pantry. No fancy equipment needed — just a mixer, silicone baking mat (j'adore Silpat) and an ultra durable baking sheet (my fave is from Sur la Table).

Soft Vanilla Biscotti Recipe

Preheat oven: 325 degrees

Yield: 24 pieces

Bake: 40 minutes + another 2 minutes + another 2 minutes

All-purpose flour	22	ounces
Sugar	12	ounces
Baking powder	1.5	teaspoons
Salt	1	teaspoon
Eggs	2	large
Egg yolks	2	large
Butter	2.7	ounces
Vanilla extract	2	teaspoons

Combine flour, sugar, baking powder and salt.  Make a well in the center of the flour mixture.  Place eggs and egg yolks in well and stir into flour mixture. Add vanilla extract. Add melted butter. Mix until dough starts to form a ball.  

Divide dough into two portions.  On a lightly floured surface, shape each portion into a loaf. Place each loaf on cookie sheet; flatten slightly until about 1 1/2 inches wide.  

Bake in preheated oven for about 30- 40 minutes or until firm and lightly browned, switching pan positions halfway through baking.  

Using a serrated knife, cut loaves into ½” slices.  Place slices on cookie sheets. Bake for 2 minutes.  Turn slices over; bake for another 2 minutes.

Shop My Bakeshop Favorites:

Everything I use to make this biscotti — my KitchenAid mixer, Silpat mat, Sur la Table sheet pan, Watkins vanilla, and more — is on my curated page at blondiebrownieboys.com/curated

Quality control. Obviously. This vanilla biscotti recipe was a sell-out staple at my former bakeshop, Frosting Bakeshop, for a reason — and a sneaky first bite never hurt anyone.