This Molly Yeh modified recipe is a nut free fun way to make an easy batch of two dozen biscotti.
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
Preheat oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar.
Add the eggs one at a time, followed by the vanilla. Blend until well combined.
In a separate bowl, combine the flour, baking powder and salt.
Add to the mixer bowl and blend until the dough begins to form.
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.
Bake for 25 minutes, remove from oven and allow to cool for 10 minutes.
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.