Vanilla Bean Mocha Biscotti #NielsenMasseyInspires #EasterRecipes

*Disclosure: I received product to sample from ­­­­­Nielsen-Massey Vanilla.  All thoughts and opinions are my own.

Today I’m partnering with Nielsen-Massey Vanilla to bring you an awesome recipe!

Is a family operated business that strives to deliver the finest vanillas.  In addition to vanilla, Nielsen-Massey Vanilla also make a number of other wonderful extracts.

Nielsen-Massey Vanilla provided me with a bottle of their fabulous Madagascar Bourbon Pure Vanilla Paste.  I mean, hello, what’s not to love?  The vanilla paste features a stunning flavor and those signature vanilla beans specks (I can’t wait to make vanilla bean ice cream with this!)

Want to know the best part? Nielsen-Massey Vanilla is also providing a sample of their Madagascar Bourbon Pure Vanilla Paste to one of my readers!  Yay!  Don’t miss the Rafflecopter Giveaway below!

But since it’s nearly Easter, I thought I’d made a lovely cookie that’s the perfect addition to any Easter brunch!  Because who can say no to a cup of coffee and biscotti (especially after staying up for the Easter Vigil mass?!?)

Don’t forget to enter the giveaway and see more delicious Easter recipes below the recipe!

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Vanilla Bean Mocha Biscotti

Adapted from Nielsen-Massey Vanilla

½ cup (1 stick) butter, softened

1 cup white sugar

2 eggs

1 tablespoon Madagascar Bourbon Pure Vanilla Bean Paste

1 teaspoon coffee extract

2 cup all purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup mini chocolate chips

Preheat the oven to 350 degrees F and line a baking sheet with parchment or a silicone mat.

Place the butter and sugar in the bowl of a stand mixer.  Beat on medium until light and creamy.  Add the eggs, vanilla bean paste, and coffee extract.  Beat until smooth.

Add the flour, baking powder, and salt.  Mix on low until combined.  Stir in chocolate chips.  Note – mixture should be a bit sticky, if it is too stick add about 2 tablespoons flour.

Divide the dough in half and form into two 12-inch logs.  Place the logs on the baking sheet and pat down until they are roughly 2 ½-inches wide and ¾-inch thick.

Bake in the preheated oven for 25-30 minutes or until done but still soft.

Transfer the parchment or mat with biscotti onto a wire rack and cool for about 10 minutes or until cool enough to handle.

Cut the biscotti into ½-inch slices and place back onto the lined baking sheet, cut side down.

Reduce oven temperature to 325 degrees F.

Place the biscotti in the oven.  Bake for 10 minutes, flip the biscotti and bake for an additional 10 minutes or until crisp.

Remove from the oven and cool completely.

Serve with coffee or milk!

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