Vanilla Bean Biscotti

Biscotti are crispy, and crunchy cookies that just beg to be dunked into coffee. Biscotti are a traditional Italian biscuit, the word itself means “twice-baked”, this double baking process helps keep the biscotti fresh for a very long time. Not that they last a very long time around here ! The vanilla bean used here really makes a difference, even though they are expensive. I of course cannot leave anything alone, and dipped them in chocolate, necessary no...worth it yes !

1   vanilla bean, split, or 2 teaspoons vanilla
3   cups all-purpose flour
1   tablespoon baking powder
1/4  teaspoon salt
3   eggs
3/4  cup sugar
1/2  cup butter, melted and cooled


directions

1.  Scrape seeds from vanilla bean, if using; set aside.
2. In a medium bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed for 1 minute. Gradually beat in sugar, beating on high speed for 1 minute. Add butter and vanilla seeds or vanilla extract; beat on low speed until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3.  On a lightly floured surface,  into a long roll. Arrange roll on a cookie sheet, that is lined with parchment paper; flatten  roll slightly.
4. Bake in a  (170) 325 degree F oven about 25- 30 minutes or until firm and lightly browned. Cool on cookie sheet on a wire rack for 15 minutes.
5. Transfer to a large cutting board. Using a serrated knife, cut  roll diagonally into slices about 1/2 inch thick. Arrange slices, cut sides down, on cookie sheet.
6. Bake slices in the (180) 350 degree F oven for 10 minutes. Turn slices and bake about 10 minutes more or until crisp and lightly browned. Cool on the cookie sheet on a wire rack.

*****totally optional...dip them in melted chocolate




recipe source