Biscotti "Confetti"

Ingredients:

• 3.5 cups premium flour
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 1 cup coconut oil, melted
• 1 cup of sugar
• 3 large eggs
• 1 tablespoon clear vanilla extract (such as McCormick)
• 0.5 cup edible confetti + extra for sprinkling
• Sea salt, for sprinkling

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, combine the flour, baking powder, and coarse salt; set aside. In a large bowl, combine the coconut oil and sugar. Beat in the eggs, one at a time, then the vanilla extract. Fold the dry ingredients into the wet mixture, then add the topping.
3. Line a baking sheet with parchment paper. Divide the dough in half and form each half into a long rectangle about 10 cm wide on the baking sheet. Place the loaves slightly apart from each other as the dough will rise during baking. Sprinkle the top with confetti and a few pinches of sea salt. Bake for 25 minutes.
4. Remove the baking sheet from the oven and reduce the oven temperature to 120°C. Transfer the loaves to a cutting board and, using a serrated knife, cut into 2.5 cm thick slices. Place them on the baking sheet.
5. Return the baking sheet to the oven and bake for another 20 minutes (the longer you bake, the crispier the cookies will be). Transfer to a wire rack and let cool on the baking sheet.