Ingredients
- 3 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp. vanilla extract
- 1/2 cup rainbow sprinkles
- 1/4 cup white sanding sugar
- 2 tbsp. flaky sea salt
Preparation
Step 1
1. Preheat oven to 350°. Whisk together flour, baking powder and salt in a medium bowl.
2. Whisk together oil and sugar in a large bowl. Whisk in eggs, 1 at a time, until well-blended; whisk in vanilla. Fold dry ingredients into wet ingredients until incorporated; fold in sprinkles.
3. Divide dough into 2 equal portions. Shape each portion into a 9×4-inch log, and place about 4 inches apart on a large parchment paper-lined baking sheet. Sprinkle tops with sanding sugar and salt. Bake until golden brown and firm, about 25 minutes.
4. Reduce oven temperature to 300°. Cool logs on pan 15 minutes. Transfer to a wire rack; cool completely, about 30 minutes. Using a serrated knife, cut logs on a slight diagonal into 24 (1-inch-thick) pieces. Place biscotti, cut side down, on parchment paper-lined baking sheet. Bake until lightly golden on both sides, about 30 minutes. Cool completely on baking sheet on wire rack, about 20 minutes.