Birthday Cake Biscotti
Every year around my birthday, I get a craving for a boxed funfetti cake. It doesn’t matter what homemade treat I can make from scratch, for some reason all I want is that classic boxed cake mix cake. I think it’s because that is what my mom would make me as a kid. I’ll treat myself to it once a year and it’s just as delicious as I remember it. I’m not fancy in the slightest and not ashamed to admit that a boxed funfetti cake is still just as tasty as it used to be. I’ve yet to have a homemade version that matches that great taste.
Because of those memories, I like to create a new funfetti inspired recipe on the blog ever year. Like these Funfetti Eclairs, which are so fun to make. I still crave these Birthday Coffee Cake Muffins every year. In honor of my birthday tomorrow, I’m bringing you these Birthday Cake Biscotti. This just might be my new favorite funfetti recipe. I might be biased though because I just happen to love biscotti. It’s a great weekend recipe to try, so I hope you will!
Birthday Cake Biscotti
Equipment
- Mixer
- Baking sheet
- Serrated knife
- Double boiler
Ingredients
- 6 tablespoons unsalted butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon imitation vanilla extract optional
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons rainbow sprinkles
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the salt, vanilla extract, almond extract, imitation vanilla (if using), baking powder and eggs and beat until well combined. Stir in the flour until it is just incorporated. Use a rubber spatula to mix in 1/4 cup of sprinkles. The dough will be sticky.
- Divide the dough in half and plop each half onto the prepared baking sheet. Using wet hands, shape each into two 9 1/2″ x 2″ logs, about 3/4″ tall. Smooth them out with either wet hands or a wet rubber spatula. Bake for 25 minutes.
- Carefully remove from the oven and let cool slightly, about 5 minutes. Reduce oven temperature to 325°F.
- Carefully transfer each log with a long spatula onto a cutting board. Using a serrated knife, cut each log crosswise into 1/2″ to 3/4″ inch slices. Place the pieces onto the baking sheet, relatively close together to fit them all in. Return to the oven and bake for 15 minutes. Carefully flip the biscotti over and bake for another 10 minutes. Remove from the oven and transfer to a wire rack to cool completely.
- Melt the chocolate in a double boiler or in the microwave in short bursts until smooth. Carefully dip one side of each cooled biscotti into the chocolate and return to the baking sheet. Top with sprinkles while the chocolate is still wet. Allow to set before eating. Enjoy!
