Vanilla Bean Biscotti - An easy and delicious biscotti recipe

Biscotti cookies are a traditional Italian cookie that have been a part of my life since I was kid and my Auntie Ida would make them every Christmas from scratch.  She is no longer with us and I unfortunately, do not have her amazing biscotti recipe.  So it has been my mission and goal for years to find a really good and not so complicated biscotti recipe.  Then, all of a sudden this past year while looking for cookie recipes to make for Christmas to pass out to people, I happened upon this recipe and decided to give it a go. Helllooooooo! I have found an amazing biscotti recipe that earned me so many compliments this year, followed with "you'll have to give me this recipe."  Happy baking!

Vanilla Bean Biscotti

1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 egg yolks
6 tablespoons butter, melted

If using a vanilla bean, scrape seeds from pod; discard pod ( or put the pod in sugar to make vanilla sugar).

Preheat oven to 325 degrees.  Lightly grease 2 cookie sheets; set aside.  In a large bowl combine flour, sugar, baking powder, and salt.  Make a well in the center of flour mixture.  Add melted butter and vanilla seeds or extract; stir until dough starts to form a ball.

Divide dough into 3 portions.  On a lightly floured surface, shape each portion into a 14-inch loaf.  Place loaves 3 inches apart on the prepared cookie sheets; flatten slightly until about 1 1/2 inches wide.

Bake in preheated oven on 2 oven racks for 25 to 30 minutes or until firm and lightly browned, switching pan positions halfway through baking.  Cool on cookie sheets for 15 minutes.

Using a serated knife, cut loaves diagonally into 1/2 inch slices.  Place slices on cookie sheets.

Bake for 10 minutes.  Turn slices over; bake for 10 to 15 minutes more or until crisp and dry.  Transfer cookies to wire racks; cool.  Makes about 72 cookies.

Note: Definitely follow the directions to the t because biscotti cookies are a very labor intensive cookie for a reason: they are heaven when done right.  When I made these cookies, I set a timer for each part including when it said to let them rest.  When you are cutting them with a serated knife, the knife has to be serated or they will break when you cut them.  Also when you are cutting them, use a careful sawing motion so as to have as little breakage as possible.  Definitely use a vanilla bean if you can find them (Costco sells them) because it makes them so much more delicious. There is a part where you are supposed to stir until it forms a bal, it's much easier at that point to use your hands instead of a spoon.  Also when it says to add the butter and vanilla seeds, add the seeds to the butter because it is much easier for the seeds to incorporate evenly then when you don't put them in a liquid.  You could also put the seeds in eggs instead of the butter. Bake them until they are golden, not burnt because biscotti are supposed to be crispy anyways.