These crunchy Christmas sprinkle biscotti cookies are huge, have an amazing sweet vanilla flavour, loaded with sprinkles, and topped with a white chocolate drizzle. Surprisingly easy to make and oh so delicious.
With so many different Christmas cookie recipes out there I wanted to do something a little different. These Christmas biscotti cookies are not only delicious they look so festive, perfect for dipping in coffee or hot chocolate!
What Makes These Biscotti Special?
Usually biscotti are made with almond extract but I have never been a big fan of that taste so I made these cookies vanilla flavoured. They're also topped with a drizzle of white chocolate and more Christmas sprinkles. Not a fan of white chocolate? You can skip the chocolate drizzle and enjoy a naked biscotti, they will still taste amazing!
How to Make These Biscotti
Start by preheating your oven to 350F and lining a large baking sheet with parchment paper.
In large bowl or stand mixer with the paddle attachment on cream together butter and sugar until light and fluffy. I like to mix mine for about 5 minutes.
Add in eggs one at a time and mix well before adding the next. Mix in the vanilla.
In a medium bowl whisk together flour, salt, and baking powder. Gradually add and mix the dry ingredients to the wet. Fold in the sprinkles.
Flour your hands and add the dough onto the lined baking sheet. Divide the dough in half and form into two logs. Roughly they should be about 3 inches wide and 9 inches long.
Bake for 25 minutes or until edges are beginning to turn golden brown. Remove from the oven, drop oven temperature to 300 F, and let cookies cool for a few minutes.
Once the cookies has cooled enough to touch, use a serrated knife to cut out the biscotti about 3/4 inch thick. Arrange them on the baking sheet cut side up and cook for 12 minutes, flip, and cook for another 12. The cookies should feel dry to the touch if they still feel damp bake for a little longer. The middle may still feel soft but the cookies will harden up after cooling.
After baking allow cookies to fully cool.
When cookies are fully cooled, melt 1 cup of white chocolate chips in a microwave safe bowl. Do so by microwaving in 15 second increments and stirring each time in between. You want it to be smooth and creamy. Be careful not to over cook the chocolate as it burns easily
Add the melted chocolate into a piping bag. If you don't have a piping bag you can use a plastic sandwich bag and cut the corner. Drizzle white chocolate over each biscotti and top with extra sprinkles.
Allow chocolate to set before serving. I like to pop mine in the fridge for 30 minutes.
Storing the Biscotti
The biscotti should be kept in an airtight container at room temperature. If stored properly these cookies keep well for two weeks.
If you make these Christmas Sprinkle Vanilla Biscotti you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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Christmas Sprinkle Vanilla Biscotti
Ingredients
Biscotti Dough
- 3 C all purpose flour spooned and levelled
- 1 tsp baking powder
- 1/4 tsp salt
- 1 C salted butter softened
- 1 C white sugar
- 3 large eggs
- 1 & 1/2 tsp vanilla extract
- 1/2 C christmas coloured sprinkles
Decorating
- 1 C white chocolate chips for the drizzle on top
- 3 tbsp christmas coloured sprinkles
Instructions
- Preheat oven to 350 F and line a large baking sheet with parchment paper.
- In large bowl or stand mixer with the paddle attachment on cream together butter and sugar until light and fluffy.1 C salted butter, 1 C white sugar
- Add in eggs one at a time and mix well before adding the next.3 large eggs
- Mix in the vanilla.1 & 1/2 tsp vanilla extract
- In a medium bowl whisk together flour, salt, and baking powder.3 C all purpose flour, 1 tsp baking powder, 1/4 tsp salt
- Gradually add and mix the dry ingredients to the wet.
- Fold in the sprinkles.1/2 C christmas coloured sprinkles
- Flour your hands and add the dough onto the lined baking sheet. Divide the dough in half and form into two logs. Roughly they should be about 3 inches wide and 9 inches long.
- Bake for 25 minutes or until edges are beginning to turn golden brown.
- Remove from the oven, drop oven temperature to 300 F, and let cookies cool for a few minutes.
- Once the cookies has cooled enough to touch, use a serrated knife to cut out the biscotti about 3/4 inch thick.
- Arrange them on the baking sheet cut side up and cook for 12 minutes, flip, and cook for another 12. The cookies should feel dry to the touch if they still feel damp bake for a little longer. The middle may still feel soft but the cookies will harden up after cooling.
- After baking allow cookies to fully cool.
Decorating the Biscotti
- When cookies are fully cooled, melt 1 cup of white chocolate chips in a microwave safe bowl. Do so by microwaving in 15 second increments and stirring each time in between. You want it to be smooth and creamy. Be careful not to over cook the chocolate as it burns easily.1 C white chocolate chips
- Add the melted chocolate into a piping bag. If you don't have a piping bag you can use a plastic sandwich bag and cut the corner.
- Drizzle white chocolate over each biscotti and top with extra sprinkles.3 tbsp christmas coloured sprinkles
- Allow chocolate to set before serving. I like to pop mine in the fridge for 30 minutes.
- Enjoy!
Notes
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