Vanilla Bean Biscotti

Using vanilla bean is worth the extra expense in these twice-baked tender cookies. Easier to make than you think, they're a great accompaniment to a dish of fresh fruit or a steaming cup of coffee.

Recipe from Diabetic Living
Shop Kitchen ▾
  • 1 vanilla bean, split, or 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted and cooled
Grease a very large cookie sheet or line with parchment paper; set aside. Scrape seeds from vanilla bean, if using; set aside.
In a medium bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed for 1 minute. Gradually beat in sugar, beating on high speed for 1 minute. Add butter and vanilla seeds or vanilla extract; beat on low speed until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Divide dough into thirds. On a lightly floured surface, roll each third into a 14-inch-long roll. Arrange rolls 2-1/2 inches apart on the prepared cookie sheet; flatten each roll slightly to a 1-1/2-inch width.
Bake in a 325 degree F oven about 25 minutes or until firm and lightly browned. Cool on cookie sheet on a wire rack for 15 minutes.
Transfer each roll to a large cutting board. Using a serrated knife, cut each roll diagonally into slices about 1/2 inch thick. Arrange slices, cut sides down, on cookie sheet.
Bake slices in the 350 degree F oven for 10 minutes. Turn slices and bake about 10 minutes more or until crisp and lightly browned. Cool on the cookie sheet on a wire rack. Makes 48 cookies.


  • Nutrition facts are based on one biscotti.

nutrition information

Per Serving: cal. (kcal) 63, Fat, total (g) 2, chol. (mg) 19, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, pro. (g) 1, sodium (mg) 62, Other Carb () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Back to Top