Tuesday, March 30, 2010

Jelly Bean Biscotti


When my children were younger I would make these 
They are my son Andrew's favorite!
this came from the website:


13 oz. bag of jelly beans (can be more or less) 
3 cups flour - all purpose 
2 teaspoons baking powder 
1/2 teaspoon salt 
4 tablespoons unsalted butter, room temperature 
1 cup granulated sugar 
4 large eggs 
2 teaspoons vanilla 
1/4 cup sanding sugar (can be more or less or left out completely) 
Parchment paper (optional - but makes it much 
easier to remove cookies and clean up is easy!)

Preheat oven to 375 degrees. In a medium bowl 
electric mixer bowl - add the butter and sugar 
and cream them together 
on medium speed 
until light and fluffy (about two minutes). 
Add one egg and beat to incorporate,
 add second egg 
and incorporate then add third egg 
and incorporate. 
The fourth egg is used later.


Beat in the vanilla then add the baking powder, salt and flour,
 beating on low speed until fully incorporated - 
you do not want to mix too long.
 Notice that the dough is very soft and sticky.


Using a spatula, scrape the dough out of the bowl
 onto a floured surface. 
Put flour on your hands and sprinkle flour
 on top of the dough. 
Then cut the dough in half. 
I use my hand like a karate chop down 
the center. Next take one half and roll
 lightly back and forth making a rope -
 pick it up and place it on a cookie sheet
 with parchment paper. 


Don't be worried if the dough is so soft 
it bends when you pick it up.
 Once you place it on the parchment paper 
you can shape it a little more. 
Do the same with the second half.

Flatten them out on top a little with your palm. 
Next beat one egg in a bowl and using a brush
 - brush them all over to coat them evenly.

Then place in your preheated oven
 for about 25 minutes 
or until they are slightly golden brown.


When done - remove them from the oven. 
Let them cool for about 10 to 20 minutes 
or until they are cool enough for you to handle.

Now sprinkle with sanding sugar (optional)

Place them on a breadboard 
and slice them like shown in the photo 

 crosswise on the diagonal into about 3/4 inch slices.


Put them back on the cookie sheet
 (inside up) and bake 

for another 10 to12 minutes
 until the edges are turning slightly brown.
 Remove from the oven 
and transfer to wire rack to cool.

the recipe is by Kimberly Lainson

About the Author:
Kimberly Lainson is the daughter part of a mother and daughter team who own and operate The PartyWorks, a fun, colorful online party store with designs specializing in kid's birthday parties, bridal and baby showers and general entertainment and offer pre-packaged discounted parties.They continually add to the valuable information offered to all visitors which includes free kids party games, patterns for theme cakes, shower games, recipes and more. Kids as well as parents enjoy surfing through their site. 

Tues at the table

Tempt My Tummy Tuesday
Tasty Tuesday

Foodie Friday


  1. Jelly Bean Biscotti!? I've never had those. Seems like an interesting combination to me. Very festive for Easter! My Tasty Tuesday Post was a biscotti one, too: Mocha Chip Biscotti

  2. Hi Jo! Oh, these are almost too cute to eat!
    Thanks for popping in to see me.
    Be a sweetie,
    Shelia ;O

  3. What a great recipe! Very cute:) Great idea:) Stop over I am hosting an Anniversary Giveaway:)

  4. Love the jelly bean biscotti. How fun is that. Cute blog!

  5. Beautiful! They look sooo yummy too! Thanks for bringing your hodgepodge to my party. I love seeing what you have been up to. Hope to see you again.

  6. absolutely delightful! I have bookmarked your recipe. I will be making these little pretties! I hopped over from Hodgepodge Friday and am so happy that I did. Your blog dress is so charming. Please accept my invitation to drop in at my place one day soon. Have a fun weekend! until later...

  7. My grandkids would LOVE this! Grandma too. Great blog.

    Happy Fooodie Friday