Jelly Bean Biscotti
1/4 cup butter (1/2 a stick)
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 bag, 14 ounces, tiny jelly bird eggs
Preheat oven to 375. Line a baking sheet with parchment paper
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extract.
In another bowl, sift together flour, baking powder and salt.
Mix into butter mixture until well combined. Add jelly beans.
Place dough onto a lightly floured counter, cut the dough in half. Place each half on a parchment paper lined baking sheet. This is important, as some of the jelly beans will melt around the edges of the dough.
Flatten out each piece into a flat log.
Bake for 25 minutes.
Remove from oven and let cool for 20 minutes
Slice the logs on the diagonal and place slices on the baking sheet
Bake again for 15 minutes or until golden brown.
I was worried the jelly beans would melt on the second baking, but they did not!