Here is a delicious recipe to compliment your cappuccinos, lattes or hearty black teas. These biscotti are very simple to make, and have an amazing almond, orange and vanilla flavor.

  • | Easy
  • | 45 mins
  • | 22 servings
Ingredients

Vanilla Bean Biscotti

  • 1 ¾ cups all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder (or ½ teaspoon for high-altitude recipe)
  • Pinch of salt
  • ¾ cup granulated sugar
  • 2 eggs, beaten
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 tablespoon milk
  • ½ teaspoon finely grated orange zest
  • ½ cup whole blanched almonds, lightly toasted

Variation: Cocoa Biscotti

  • 1½ cups all-purpose flour
  • ¼ cup Rodelle Baking Cocoa
  • 1 teaspoon baking powder (or ½ teaspoon for high-altitude recipe)
  • Pinch of salt
  • ¼ cup sugar
  • 3 eggs, beaten
  • ½ teaspoon Rodelle Gourmet Vanilla Extract
  • 2 tablespoons milk
  • ½ cup whole blanched almonds, lightly toasted
Uses
Directions
  1. Preheat oven to 350°F. Lightly dust a cookie sheet with flour.
  2. Sift the flour, baking powder, and salt into a bowl. Add the sugar, eggs, Rodelle Vanilla Beans, milk, and orange zest and mix to a dough.
  3. Knead in the almonds.
  4. Roll out the dough into a ball, cut in half, and roll out each portion into a log about 1 ½ inches in diameter. Place on the prepared cookie sheet and bake for 10 minutes.
  5. Remove from oven and cool for 5 minutes.
  6. Using a serrated knife, cut the logs into ½ inch thick diagonal slices.
  7. Arrange the slices on the cookie sheet and return to the oven for 15 - 20 minutes, or until slightly golden and cooked through.
  8. Transfer to a wire rack to cool and crisp.
Ingredients

Vanilla Bean Biscotti

  • 1 ¾ cups all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder (or ½ teaspoon for high-altitude recipe)
  • Pinch of salt
  • ¾ cup granulated sugar
  • 2 eggs, beaten
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 tablespoon milk
  • ½ teaspoon finely grated orange zest
  • ½ cup whole blanched almonds, lightly toasted

Variation: Cocoa Biscotti

  • 1½ cups all-purpose flour
  • ¼ cup Rodelle Baking Cocoa
  • 1 teaspoon baking powder (or ½ teaspoon for high-altitude recipe)
  • Pinch of salt
  • ¼ cup sugar
  • 3 eggs, beaten
  • ½ teaspoon Rodelle Gourmet Vanilla Extract
  • 2 tablespoons milk
  • ½ cup whole blanched almonds, lightly toasted
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.