Turn an ordinary Italian cookie into a fun & happy brunch conversation treat with these Rainbow Biscotti! Crunchy, twice-baked, and perfect for coffee- and tea-dipping, these funfetti cookies are full of sprinkles & made with love!
Course Dessert
Cuisine Italian
Keyword biscotti, rainbow biscotti
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 24
Calories 101kcal
Author Erica
Ingredients
2cupsall-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
6tablespoonsbuttersoftened
⅓cupgranulated sugar
⅓cupbrown sugar
2large eggs
2teaspoonsvanilla extract
¼teaspoonalmond extract
⅓cupcolored sprinklesplus more for topping
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In one bowl, add flour, baking powder, and salt, whisking to combine.
Cream together butter and sugars with an electric or stand mixer until well-combined.
Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract and almond extract.
Add flour mixture in three batches, mixing until completely combined. Fold in sprinkles.
Transfer dough to the prepared baking sheet and divide into two sections. Using lightly floured hands, form the sections into logs approximately 10 inches long by 2.5 inches wide. Sprinkle tops with colored sprinkles, if desired, pressing them in lightly to stick.
Bake 25-30 minutes, or until golden brown.
Remove from oven and reduce temperature to 325 degrees F. When cool enough to handle, use a pizza cutter to carefully slice loaves diagonally into pieces about 1 ½-inch thick. Gently flip cookies on their sides on the baking sheets.
Return to oven and bake 10 minutes. Flip cookies and bake another 10 minutes. Allow to cool completely, storing leftovers in an airtight container at room temperature.