Breadcrumbs Cookies (Biscotti)

Prepare the Pasta Frolla following the link above. For both batches: replace 500g of the flour with breadcrumbs. For the chocolate version, replace an additional 4 oz of flour with cocoa powder.

Mix the ingredients together: flour, breadcrumbs, butter (room temperature), eggs, and aromas. Blend until incorporated. Wrap the dough in plastic and refrigerate for 1 hour.

Roll dough into logs, place on parchment-lined sheet pans. Brush with egg wash and sprinkle with turbinado sugar. Bake at 325°F (163°C) for about 20 minutes. Let rest 3 minutes, slice the logs diagonally into biscotti shapes. Cool completely at room temperature and store in a dry place (do not refrigerate).