Italian Biscotti

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 2 1/2 cup Powdered sugar
  • 1 Rainbow sprinkles
  • 1/2 cup Sugar
  • 2 1/2 tsp Vanilla

• Dairy

  • 3/4 cup Butter, salted

• Liquids

  • 2 tbsp Of water

Found on themerchantbaker.com

Ingredients

• 3/4 cup salted butter (1 1/2 sticks)
• 1/2 cup confectioners sugar
• 1/2 cup sugar
• 3 eggs
• 3 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla
• 2 cups confectioners sugar
• 2 Tablespoons or more of water
• 2 teaspoons vanilla
• rainbow sprinkles

Directions

• Preheat oven to 350 degrees F.
• In a mixing bowl, beat butter for 30 seconds or until softened.
• Add sugars and beat until combined.
• Add eggs and vanilla and beat until incorporated.
• Add flour and baking powder and mix on low until combined.
• On a lightly floured surface, take a scoop of dough and roll out into a long log about 1/2 thick (about the size of your pinky finger.) You want just enough flour so that the dough doesnt stick to your surface, but you want it to hug it a little so you can roll it out. Too much flour will make the surface too slick and your dough will just slide instead of roll.
• Cut long roll into 5 lengths. If you have an extra bit of dough at the end that isnt long enough, just put it aside and roll with the next scoop.
• Take one 5 section, bring ends together and twist twice (see video.) Place on your cookie sheet about an inch and a half to two inches apart.
• Bake for 6-10 minutes until cookie is set and firm but not browning around the edges. Mine took about 8 minutes.
• Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling.
• Make your icing. Mix confectioners sugar, vanilla and enough water to get a good drizzling consistency.
• Line a cookie sheet with waxed paper (for easier clean up later.)
• Dip the top of each cooled cookie into the icing, scraping the excess off on the side of the bowl before placing onto the prepared cookie sheet.
• After youve dipped a few cookies, stop to add your sprinkles before the icing hardens, then continue dipping and sprinkling until all cookies are decorated.
• Allow icing to set.