Jelly Bean Biscotti
These cookies are perfect for Easter or anytime of the year. Don't forget to make an extra batch to share!
Make This Recipe
Ingredients
- 3 Eggland's Best Eggs
- 1/2 cup Canola oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup Jelly Beans
- 2 tablespoons sugar for dusting
Preparation
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl, using a stand mixer fitted with the paddle attachment or using a hand-held mixer, cream oil and sugar together; add vanilla and eggs and mix well.
Add flour, baking powder, salt and jelly beans and mix until just combined. Do not over mix.
Divide batter in half and shape half into a log, about 13" long and 2-3" wide; sprinkle each log with sugar and place approx. 3 inches apart on cookie sheet.
Bake for 35 minutes; remove from oven and cut logs into 1" wide slices.
Turn each cookie on its side and sprinkle with a little sugar and bake for an additional 12 minutes; repeat with other side of cookie.
Cool completely before serving and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 233 |
| Fat | 8g (33% calories from fat) |
| Cholesterol | 35mg |
| Sodium | 185mg |
| Carbohydrates | 35g |
| Dietary Fiber | 1g |
| Protein | 4g |