Sprinkle Biscotti

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This Molly Yeh modified recipe is a nut free fun way to make an easy batch of two dozen biscotti.

Ingredients:

3 ½ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
1 cup grapeseed oil
1 cup granulated sugar
3 large eggs
1 tbsp. pure vanilla extract
½ cup sprinkles
Raw sugar and extra sprinkles on top of logs just before baking

Directions:

Preheat oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar.

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Add the eggs one at a time, followed by the vanilla.  Blend until well combined.

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In a separate bowl, combine the flour, baking powder and salt.

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Add to the mixer bowl and blend until the dough begins to form.

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Fold in the sprinkles.  Form the dough into 2 11×2 ½-inch logs on parchment lined baking sheets. Sprinkle a few extra sprinkles and raw sugar and gently press onto the tops of the logs.

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Bake for 25 minutes, remove from oven and allow to cool for 10 minutes.

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Reduce the oven temperature to 250F, slice the logs into 1 inch cookies and place cut side down onto the cookie sheet.  Bake for 25 more minutes.

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