• Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
• In a medium size bowl, whisk together butter, oil, egg, extracts, and sugar until combined. Set aside.
  1 Tablespoon (14g) unsalted butter, 3 Tablespoons (40mL) vegetable or canola oil, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ½ cup (100g) granulated sugar
• In a large bowl, toss together the flour, baking powder, salt, and sprinkles. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
  1 and ¾ cup + 1 Tablespoon (218g) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ⅓ cup (67g) sprinkles
• Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here).
• Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before dipping in chocolate.

DIPPING THE BISCOTTI

• Place the chocolate in a small microwave safe bowl. Heat in microwave for 20 seconds on HIGH, stir, and heat again as necessary in 20-second increments until completely melted.
  3 ounces (85g) white chocolate
• If you would like to dip your biscotti like I did, transfer melted chocolate to a small, shallow dish. Drop each cookie into the chocolate so the bottom gets coated. Turn each biscotto upside down onto baking sheet so chocolate is undisturbed. If desired, add sprinkles while the chocolate is still wet. Allow chocolate to set at room temperature (about 30 minutes).
• You may also leave the chocolate in the bowl and dip one side of each cookie in the melted chocolate. Add sprinkles while the chocolate is still wet. Allow chocolate to set at room temperature (about 30 minutes).
• You may also choose to simply drizzle your biscotti with the chocolate. Pour the melted chocolate into a decorating bottle or a zip-top bag with the corner snipped off and drizzle over the biscotti, again, adding sprinkles while the chocolate is still wet, if desired. Allow chocolate to set at room temperature (about 30 minutes).
• Store biscotti in an airtight container for up to 2 weeks. Baked biscotti may be frozen up to 3 months (freeze without chocolate).