Nothing can beat a classic, and Sweet Vanilla Biscotti is the epitome of classic! Serve this cookie with a piping hot latte; just perfect for dunking on a cold, wintery afternoon!
Sometimes, you just need to have something simple. There’s a time and a place for fancy desserts. And, most certainly, there’s a time and place for a homemade treat like this Sweet Vanilla Biscotti. If you’re much like me, the best time to enjoy a biscotti is on a Saturday or Sunday afternoon.
LET ME PAINT THE SCENE FOR YOU!
This is how I imagine it. My daughter is out with her friends or in her room working on a school assignment. And, John.e is out in the backyard, puttering around like he usually does. The cats are sleeping on the couch. And, the house is fully decorated for Christmas. It might be lightly snowing outside, but it’s so warm and cozy inside.
We have an old fashioned radio in our kitchen that I like to use when I’m cooking and baking. But, right now, it’s tuned to a Christmas music station. I can hear Peggy Lee (love her!) singing about a Christmas Carousel. I’ve just made a fresh pot of coffee and I’m going to take a moment to sit down to take it all in.
From where I’m sitting, I can see two of our four Christmas trees. I don’t usually turn the Christmas lights on until later in the evening, but they’ve been on all day today. Between sips of my coffee and bites of my biscotti, I’m working feverishly on my latest cross stitch project in hopes that I can finish it before Christmas is over.
CHRISTMASTIME CAN BE HECTIC; TREAT YOURSELF TO SOME DOWNTIME!
There – have I painted a picture worthy of how this Sweet Vanilla Biscotti should be eaten? I’m not sure about everyone else, but I love those stolen moments of complete solitude. I have a very active mind and I can’t stand being idle for too long, so I’ll enjoy it for bit. Soon, I’ll get up and fix a decoration, fluff a pillow, or paint an accent wall!
If you decide to bake a batch of these biscotti, I hope you take a moment for yourself as well. Sit back and relax. In my opinion, anyone who spends time in the kitchen preparing treats for friends and family, deserves a little bit of downtime.
Cooking and baking every day for a family is not easy work. But, we do it because we love it! Or, at least I do! Now, while you go bake, I’m going to package what is left of these biscotti and give them to a neighbour. After all, isn’t that Christmas is all about? Enjoy, Dear Reader!
STORING AND FREEZING
These biscotti will last in the freezer for three months. Be sure you have a good container with a tight seal. Whenever I’m freezing cookies, I always double up on the seal action. Before I place the lid on, I always drape a sheet of plastic wrap on top. Then I push the lid on. I just feel that the lid fits more tightly. Any little thing I can do to keep the frost out, I’m going to do it! I like to use tins like this.
Like I always say, if you freeze any baked goods, remove only the amount you want when you decide to thaw them. Fetch the container from the freezer and remove only what you need. Put the lid back on and get the container back in the fridge.
To properly thaw baked goods, place them on a plate or a wire cooling rack. Don’t pile them. Spread them out and give them some space. Let them sit at room temperature for 10 to 15 minutes. They will taste fresh and perfect every single time!
Like I said at the beginning, I’ll be posting 12 biscotti recipes in this series on back-to-back days. If you can’t wait, you can certainly refer back to a series from previous years. Just click on the collection photos below. Cheers!
Sweet Vanilla Biscotti
- 6 tablespoons butter, melted
- 2/3 cup sugar
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups all purpose flour
- 1/4 cup coarse sanding sugar
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.
- Next, add the eggs and beat them into the batter until well mixed.
- Now, add the flour and beat in until just combined. The dough will be sticky.
- Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
- Form log into a rectangle shape that is roughly 4" wide and 12" long.
- Sprinkle the top of the log with the coarse sanding sugar. Press very gently on the sugar to make sure it sticks to the dough.
- Bake for 25 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
- In the meantime, reduce the heat to 325°F.
- Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
- Place slices back onto baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
- Remove from oven. Carefully turn the cookies over and bake for another 12 minutes.
- Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
- Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.