Sweet Vanilla Bean Biscotti

Sweet vanilla bean biscotti are classic crisp Italian cookies made extra special by dipping them in chocolate.

My kids are hot tea drinkers and love biscotti so I decided to surprise them with these little beauties. I found a sweet vanilla bean biscotti recipe on Sally’s Baking Addiction that I couldn’t resist. I especially loved that the recipe used vanilla sugar because I had some to use up–I love it when that happens! These biscotti were sweet, crisp, full of vanilla bean flecks, and so delicious dipped in a cup of tea, latte, or hot chocolate.

How to Make Sweet Vanilla Bean Biscotti

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk together the flour, vanilla sugar, baking powder, and salt together in a large bowl. Cut in the butter with a pastry cutter (or fork) until the mixture is crumbly; set aside.

Whisk together the 3 eggs, oil, and vanilla extract in a small bowl until well combined. Pour into the flour mixture and gently mix together with a rubber spatula until everything is just barely moistened. Side Note: It will look very crumbly and like it doesn’t have enough moisture but it does. 

Turn the dough out onto a lightly floured surface and with floured hands, knead it lightly until the dough is soft and slightly sticky, about 10 times. Side Note: If it’s sticking to your hands, add a bit more flour and knead it into the dough. 

Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick.

Whisk the remaining egg and milk together until well combined. Brush the top and sides of each slap of biscotti with the egg wash.

Bake for 25 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Return to the oven to bake for 8 minutes. Carefully turn the biscotti over and continue to bake for 8 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Dip each biscotti into the melted dark chocolate and place them on a parchment-lined baking sheet.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with the remaining 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Pour the melted white chocolate into a small zip lock bag. Cut a very small snip in the corner of the bag then drizzle back and forth over the dark chocolate of each biscotti.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!