Birthday Cake Biscotti Recipe
Birthday Cake Biscotti are buttery, crunchy breakfast cookies filled with sprinkles and dipped in white chocolate. This funfetti breakfast cookie is delicious with coffee or giving as a gift.
Servings: 20 servings
Ingredients
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon butter flavoring, see notes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup sprinkles divided
- 6 ounce Ghirardelli white chocolate melting wafers
Instructions
- In a large mixing bowl, beat butter and sugar until creamy. Add egg and butter flavoring.
- Add flour and baking powder and beat until combined. Fold in 2 Tablespoons of the sprinkles.
- Line a large baking sheet with parchment paper (or a silpat). Divide dough in half and shape into two 10-inch x 2.5-inch rectangles. Use flour on your fingertips to keep dough from sticking.
- Bake in a 350 degree oven for 25 minutes. Remove and cool 10 minutes. Using a serrated knife, cut each rectangle into 9-10 slices each. Turn each slice onto it's side. Bake an additional 10 minutes. Flip biscotti onto opposite sides. Bake another 8-10 minutes. Remove and cool completely.
- Once cooled, dip tops of biscotti into melted white chocolate. Add remaining sprinkles immediately.
Notes
- Can’t find butter flavoring? Swap it out for vanilla extract in this biscotti recipe.
- Store biscotti in an airtight container at room temperature. Enjoy within 2 weeks. Freeze for up to 3 months.
- Feel free to use different sprinkle colors for different holidays and occasions!
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 28mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 129IU | Calcium: 17mg | Iron: 1mg
