Every year around my birthday, I get a craving for a boxed funfetti cake. It doesn’t matter what homemade treat I can make from scratch, for some reason all I want is that classic boxed cake mix cake. I think it’s because that is what my mom would make me as a kid. I’ll treat myself to it once a year and it’s just as delicious as I remember it. I’m not fancy in the slightest and not ashamed to admit that a boxed funfetti cake is still just as tasty as it used to be. I’ve yet to have a homemade version that matches that great taste. Because of those memories, I like to create a new funfetti inspired recipe on the blog ever year. Like this Funfetti Fudge. It’s addicting! Or these Funfetti Eclairs, which are so fun to make. I still crave these Birthday Coffee Cake Muffins every year. In honor of my birthday tomorrow, I’m bringing you these Birthday Cake Biscotti. This just might be my new favorite funfetti recipe. I might be biased though because I just happen to love biscotti. It’s a great weekend recipe to try, so I hope you will!
In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the salt, vanilla extract, almond extract, imitation vanilla (if using), baking powder and eggs and beat until well combined.
**Tip: Whenever I make funfetti anything, I always add a splash of imitation vanilla. I know that sounds crazy BUT hear me out. The best part about boxed funfetti cake mix is that distinct flavor. I find that imitation vanilla mimics that flavor and so I like to add it. It’s completely optional. It’s so cheap that I always have some on hand for recipes like these!**
Add in the flour and mix until just combined. It’s important to note that the mixture will look like coarse crumbs and won’t really come together in one large mass.
Use a rubber spatula to mix in 1/4 cup of rainbow sprinkles. The dough will be sticky, and that’s okay!
**Note: I like rainbow jimmies for this because of the color and because they dissolve into the dough nicely. I’ve found that other colored sprinkles (especially nonpareils) stay crunchy and don’t work here.**
Divide the dough in half and plop each half onto the prepared baking sheet. Using wet hands, shape each into two 9 1/2″ x 2″ logs, about 3/4″ tall. Smooth them out with either wet hands or a wet rubber spatula.
Bake for 25 minutes. Carefully remove from the oven and let cool slightly, about 5 minutes. Reduce oven temperature to 325°F. Carefully transfer each log with a long spatula onto a cutting board. Using a serrated knife, cut each log crosswise into 1/2″ to 3/4″ inch slices.
**Tip: You want to make sure that all the biscotti slices are relatively the same size and shape, that way they all bake evenly.**
Place the pieces onto the baking sheet, relatively close together to fit them all in. Return to the oven and bake for 15 minutes. Carefully flip the biscotti over and bake for another 10 minutes.
Remove from the oven and transfer to a wire rack to cool completely.
**Note: You might find that the biscotti is still somewhat soft in the very center, but the cookies will dry out a bit more once they’ve cooled, giving them that classic biscotti crispiness.**
Melt the chocolate in a double boiler or in the microwave in short bursts until smooth. Carefully dip one side of each cooled biscotti into the chocolate and return to the baking sheet. Top with sprinkles while the chocolate is still wet.
You can eat them right away or store them at room temperature in an airtight container for up to 1 week. You can also pop them in a freezer bag and keep them in the freezer for up to 3 months. Just allow to come to room temperature before eating…although I love a frozen cookie.
The white chocolate dipping step is completely optional, if you just want a simple funfetti biscotti. I like to add it because it gives the cookies a nice little flair.
The best part about this recipe is that you can use it as a great base for all sorts of different flavored biscotti. Just omit the sprinkles and imitation vanilla (if using) and add in anything you’d like. Chopped nuts, dried fruit, chocolate, spices and even herbs (for a savory kick) would all be great!
**Note: If you do change up the flavors, just try to avoid anything that has too much moisture in it! For instance, if using fruit, use dried fruit instead!**
If you’re in need of a fun and festive treat…a little accompaniment to your morning or late night coffee or espresso if you will…then these birthday cake biscotti are for you! They’re great as a dessert, a sweet snack or dare I say it, even a quick little breakfast treat. If you have any questions or comments be sure to let me know below. As always my friends, stay safe out there. I hope you have a great weekend!
Birthday Cake Biscotti
Ingredients
- 6 tablespoons unsalted butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon imitation vanilla extract optional
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons rainbow sprinkles
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the salt, vanilla extract, almond extract, imitation vanilla (if using), baking powder and eggs and beat until well combined. Stir in the flour until it is just incorporated. Use a rubber spatula to mix in 1/4 cup of sprinkles. The dough will be sticky.
- Divide the dough in half and plop each half onto the prepared baking sheet. Using wet hands, shape each into two 9 1/2" x 2" logs, about 3/4" tall. Smooth them out with either wet hands or a wet rubber spatula. Bake for 25 minutes.
- Carefully remove from the oven and let cool slightly, about 5 minutes. Reduce oven temperature to 325°F.
- Carefully transfer each log with a long spatula onto a cutting board. Using a serrated knife, cut each log crosswise into 1/2" to 3/4" inch slices. Place the pieces onto the baking sheet, relatively close together to fit them all in. Return to the oven and bake for 15 minutes. Carefully flip the biscotti over and bake for another 10 minutes. Remove from the oven and transfer to a wire rack to cool completely.
- Melt the chocolate in a double boiler or in the microwave in short bursts until smooth. Carefully dip one side of each cooled biscotti into the chocolate and return to the baking sheet. Top with sprinkles while the chocolate is still wet. Allow to set before eating. Enjoy!
I don’t usually use imitation vanilla… is there a reason you like that instead of the real McCoy ?
I usually don’t either, but I mentioned in the post that whenever I make birthday cake or funfetti flavored anything I always add a splash of imitation (along with real vanilla extract) for that distinct boxed cake mix flavor!
I hope you have a wonderful birthday! These cookies look amazing! Thanks for another great recipe and Happy Birthday!