My mom mailed us a ton of Easter candy last weekend, including 3 bags of jelly beans. Though we've been snacking on them, I decided it was time to use them all up. I saw this recipe posted on DesertCulinary and thought it would be perfect.
It's easy to make, easy to bake, and was a good way to use up the jelly beans. I'm still not sure if I even like biscotti. It's tasty, but it may be too crunchy for me. Regardless, we have a bunch of them now and they are good. I will probably make this again next year when I inevitably get more jelly beans.
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
4 large eggs, divided - at room temperature
2 teaspoons vanilla
12 ounces Jelly Beans
Preheat the oven to 375°
In a medium bowl, sift together flour, baking powder and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating until incorporated. Mix in the vanilla.
Add in the flour mixture and mix just until combined. Using a wooden spoon, stir in the Jelly Beans. The dough may be a bit sticky.
Scoop dough onto a lightly floured surface. Divide the dough into 2 pieces. Take one half and roll lightly back and forth making a log about the length of your baking sheet. Carefully place it on a baking sheet lined with parchment paper. Repeat with the second piece.
Using wet fingers if the dough is sticky, flatten each log a bit.
In a small bowl, whisk the remaining egg and brush evenly over each log.
Bake for about 23-28 minutes or until they are slightly golden brown.
Remove from the oven and let cool for at least 10-15 minutes (can go a little more.) Using a serrated knife, carefully slice them on the diagonal into about 1/2" slices. Stand each slice back on the baking sheet - it is ok if they touch.
Bake for another 10-12 minutes until the edges turn a slight golden brown. Transfer to wire rack to cool completely.
Yield: about 2 dozen depending on how you cut them