This is a perfect addition to any holiday cookie platter. I’ve been making this Molly Yeh sprinkle recipe all year. It’s so easy to assemble and every person who tries this tasty biscotti with lots of eye appeal absolutely loves this cookie. It’s the perfect sweet and salty crunch on top that wins every time.
A few quick tips, I love the sprinkles but feel free to use mini chocolates and or nuts in your biscotti. Use only large eggs, the dough is unforgiving with too much liquid, I discovered this the hard way. I change up my sprinkle colors depending on the holiday and or season. It just makes it more fun and festive.
From by the bay, wishing you sprinkled food memories!
As featured by Molly Yeh and based on my marzipan mandel (patinkin) bread, which was inspired by the shiksa’s
makes 18 large pieces
3 1/2 c flour
1 tsp baking powder
3/4 tsp kosher salt
1 c vegetable oil
1 c sugar
3 large eggs
1 tb clear imitation vanilla (i use mccormick)
1/2 c rainbow sprinkles, store-bought or homemade
a few pinches of sea salt and sanding sugar (or regular sugar) for sprinkling
preheat oven to 350.
in a medium bowl, whisk together flour, baking powder, and salt, and set aside.
in a large bowl, whisk together oil and sugar. whisk in the eggs, one at a time, and then the vanilla.
whisk the dry ingredients into the wet ingredients, and then fold in the sprinkles.
line a baking sheet with parchment, divide dough into two equal parts, and then form long rectangles, about 4 inches wide. leave a few good inches in between the rectangles because they will spread in the oven. sprinkle the tops with a few pinches of sea salt and sanding sugar (or regular sugar) and then bake for 25 minutes.
remove from the oven and reduce heat to 250. use a serrated knife to cut the rectangles into 1-inch pieces and place them on their sides. bake at 250 for 20 more minutes, or until desired crispiness.