Neapolitan Biscotti

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

5. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

6. Divide the dough into three equal parts.

7. To one part, add cocoa powder and mix well until fully incorporated.

8. To another part, add freeze-dried strawberry powder and mix until the color is uniform.

9. Leave the third part of the dough as vanilla.

10. Roll each portion of dough into a log shape, about 12 inches long.

11. Place the logs side by side on the prepared baking sheet, gently pressing them together.

12. Bake in the preheated oven for 25-30 minutes or until the logs are set and lightly golden.

13. Remove the biscotti logs from the oven and let them cool for 15 minutes.

14. Reduce the oven temperature to 325°F (160°C).

15. Using a sharp knife, slice the logs into diagonal pieces, about 1/2 inch thick.

16. Place the biscotti pieces back on the baking sheet, cut side down.

17. Bake for an additional 10-12 minutes, flipping the biscotti halfway through, until they are crisp and golden.

18. Allow the Neapolitan Biscotti to cool completely before serving or storing in an airtight container.