Today was an exciting day! I woke up energized because I was going to be talking with our youngest bakers about Suffragettes.
I loved watching their faces as each ingredient is added to their bowls - and don't worry adults - I want them to get a bit messy. One of my favorite strong women is Miss Frizzle, “Take chances, make mistakes, get messy!”
Today's recipe was Funfetti Biscotti. Which I think is so much fun with little bakers because you really can't get it wrong. Its so fun to mix and stir and has textures and dimensions that are enjoyable. And then they each got their own cup FULL of RAINBOW SPRINKLES! Oh! The Joy!!! I may also have found a tad bit of enjoyment at the look of horror on the adults faces! LOL #sorrynotsorry
Biscotti is a favorite of our for Suffragettes because they are some tough cookies. AND they need to be baked twice - which helps with our this is hard work that isn't done analogy.
This Recipe was pretty easy for young bakers and I hope you enjoy it as much as I did.
Rainbow Sprinkle Biscotti
1 tbsp salted butter – melted 1 large egg ½ cup sugar 3 tbsp vegetable oil 1 tsp vanilla extract ½ tsp almond extract 1 ¾ cup flour 1 tsp baking powder 1/3 cup rainbow sprinkles
Cream together melted butter, sugar and egg. Add vanilla and almond extracts and oil. Mix in the flour and baking powder (mixture will be loose and crumbly). Add in sprinkles. Dump and press into greased loaf pan. Bake 350 for approximately 30 minutes. Remove from pans and slice.
Lay on baking pan and bake again 10 minutes.
Let cool and enjoy.