These cookies are perfect for Easter or anytime of the year. Don't forget to make an extra batch to share!
Jelly Bean Biscotti
- 3 Eggland's Best Eggs
- ½ cup canola oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 cups flour
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 cup Jelly Beans
- 2 Tablespoons sugar for dusting
Preheat oven to 350˚F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl, use a hand-held mixer or a stand mixer fitted with the paddle attachment to cream oil and sugar together; add vanilla and eggs and mix well. Add flour, baking powder, salt, and jelly beans and mix until just combined. Do not over-mix.
Divide batter in half and shape half into a log, about 13" long and 2-3" wide; sprinkle each log with sugar and place approximately 3 inches apart on cookie sheet.
Bake for 35 minutes; remove from oven and cut logs into 1" wide slices. Turn each cookie on its side and sprinkle with a little sugar and bake for an additional 12 minutes; repeat with the other side of the cookie. Cool completely before serving and enjoy! Makes 15 servings.
Ready in one hour, recipe by Lindsey Sperlo, EB Recipe Contest Finalist on SkinnyKitchen.com.
Nutritional Facts (Per Serving)
Calories 233; Fat 8g (33% calories from fat); Protein 4g; Carbohydrate 35g; Dietary Fiber 1g; Cholesterol 35mg; Sodium 185mg.
A few facts about Eggland’s Best, America’s # 1 egg: Compared to ordinary eggs, each Eggland’s Best large egg contains; 25% less saturated fat, 35% more lutein, 10 times more Vitamin E, 3 times more Vitamin B12, 2 times more Vitamin D, Double the Omega-3. And Eggland’s Best eggs are also certified by the American Vegetarian Association (AVA) because of EB’s allnatural, vegetarian hen feed. The AVA certification indicates that EB eggs meet the goodness, quality, and manufacturing practices in strict adherence to the standards of AVA vegetarian guidelines.
Better Eggs.
Eggland’s Best is a sponsor of Macaroni Kid.
