Biscotti – twice-baked cookies

Ingredients:

• 3.5 cups premium flour
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 1 cup unrefined coconut oil, melted
• 1 cup of sugar
• 3 large eggs
• 1 tbsp artificial vanilla extract
• 0.5 cups of multi-colored sprinkles
• Salt flakes, for sprinkling

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a separate large bowl, beat together the coconut oil and sugar. Beat the eggs into the coconut oil mixture, one at a time, then add the vanilla. Fold the flour mixture into the wet mixture, kneading until a dough forms, then fold in the sprinkles.
3. Line a baking sheet with parchment paper, divide the dough into two pieces, and shape each piece into a long rectangle about 10 cm wide. Leave plenty of space between the rectangles on the baking sheet, as they will spread slightly during baking. Sprinkle the tops with a few pinches of sea salt and bake until the cookies are just starting to darken around the edges, about 25 minutes.
4. Remove from the oven and reduce the temperature to 120°C (250°F). Using a serrated knife, cut the rectangles into 2.5 cm (1-inch) pieces and place them cut-side down on a lined baking sheet. Bake until crisp, another 20 minutes. Transfer the biscotti to a wire rack to cool completely, about 1 hour.