Strawberry Shortcake Biscotti

Course: Dessert, Snack

Cuisine: North American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: cookies

Calories: 324kcal

Author: Lord Byron's Kitchen

These biscotti are loaded with homemade strawberry shortcake crumbs and topped with a simple sugary glaze. Strawberry Shortcake Biscotti are light, airy, and delicious! Super easy to make, and with their cheerful inclination, no one could resist! Treat yourself to one of these with a hot tea on a lazy Sunday afternoon.

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Ingredients

6 tablespoons butter, melted and cooled
2/3 cup sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 large eggs, room temperature
2 cups all purpose flour
1 1/4 cups strawberry shortcake crumbs https://www.lordbyronskitchen.com/strawberry-shortcake-crumbs/
2 cups confectioner's sugar
2-3 tablespoons milk (add 2 tablespoons and whisk to combine; only add the last tablespoon if you prefer a thinner glaze)

Instructions

Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the recipe as follows.
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
Next, in a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.
Add the eggs and beat them into the batter until well mixed.
Now, add the flour and one cup of the shortcake crumbs. Beat in until just combined. The dough will be sticky.
Turn the dough out onto the prepared baking sheet and form it into a log. (Dust your hands with flour if the dough is too sticky.) Form a log into a rectangle shape that is roughly 4″ wide and 12″ long.
Bake for 25 minutes.
Remove from the oven and place the 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 degrees 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 the slices back onto the baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
Remove from the 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.
Once the biscotti are completely cooled, whisk the confectioner's sugar with the milk until smooth and drizzle it over the surface of the biscotti.
Immediately top the biscotti with the remaining half cup of shortcake crumbs so that they stick to the glaze before it hardens.
Allow the glaze to firm up before packaging the biscotti into a cookie tin or jar.

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