Biscotti
 
Ingredients
  • 6 tablespoons salted butter
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
Instructions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a large bowl, beat butter, sugar, baking powder, and vanilla with a mixer at medium speed until smooth. Beat in eggs. With mixer on low speed, gradually add flour, beating until smooth. Let dough stand for 10 minutes.
  3. Divide dough in half, and place on prepared pan. Shape each half into a 7×3-inch rectangle. Straighten edges and top using a bench scraper or spatula.
  4. Bake for 25 minutes. Let cool completely. Reduce oven temperature to 325°.
  5. Using a serrated knife, cut rectangles crosswise into ½-inch-wide slices. Place slices, cut side down, on pan.
  6. Bake for 25 minutes, turning slices halfway through baking. Let cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/dark-chocolate-hazelnut-dip-with-strawberries-and-biscotti-recipe/