Bubblegum Biscotti


We are bubblegum obsessed in our house right now. We have tried every conceivable flavor, including raspberry cupcake, apple pie, lemon, root beer, key lime pie, mint chocolate chip (the kid’s favorite), and many others. The problem is my son keeps “accidently” swallowing his gum. As loving parents, we tried scare tactics. Just as our parents told us and perhaps your parents did as well, we informed him that if he swallowed gum it would stay in his belly for seven years. We endured a barrage of questions and hypotheticals, but were sure we had him thinking that gum would still be in his belly when he is eleven. Feeling that we had psychologically scarred him, we let him try again. Now he is banned.

Yet he won’t stop talking about gum and it is making my husband and I a little crazy. Only one of us has mentioned putting a fork in an eye and I won’t tell you which one of us it is. My son thought maybe we could do an “experiment” and put some gum in biscotti. He is a wise one and well aware of my weakness and obsession for biscotti “experiments.” Yet, the thought of chewing on a piece of gum with food stuck inside just wasn’t the least bit appealing. But I tried to keep an open mind. I mean ice cream has bubblegum in it. In fact, that was my favorite Baskin Robbins flavors as a kid. Yet I still couldn’t get past the consistency of the concoction I anticipated would find its way into my mouth.

Then, a friend gave us a big bag of jelly beans. While we spent an afternoon tasting the different jellybeans and trying to guess the flavors based on the barely visible chart on the back of the bag, we had an idea. We had never made biscotti with jelly beans and wondered how they would handle the heat of an oven. And wouldn’t you know, there were bubblegum flavored jelly beans.

Bubblegum Biscotti

YIELD: approximately two dozen

2 ¾ cups all-purpose flour

1 cup granulated sugar

2 teaspoons double-acting baking powder

1 teaspoon salt

3 eggs

2 teaspoons vanilla extract

¾ cup bubblegum flavored jellybeans


1.  Preheat the oven to 350 degrees and place the rack in the middle of the oven.

2.  In a large flat bottomed bowl, whisk together the flour, sugar, baking powder, and salt.

3.  In a smaller bowl, whisk together the eggs and vanilla extract

4.  With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.

5.  Add the jelly beans and knead the dough until incorporated, about 10 times.

6.  Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes. Press the top of each log with pink sugar.

7.  Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.

8.  Transfer biscotti logs to a cutting board. Spray a segregated knife with non-stick cooking spray. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.


What to do with the ends #1: Crumble the ends on top of a bowl of ice cream and top with chocolate syrup, caramel, whipped cream, sprinkles, a cherry…you get the idea.

(I once read in a cookbook written by a well known chef, that you should discard the end pieces of the biscotti logs. I was taught not to waste food, so this seems somewhat sacrilegious. And in all honesty why can’t you eat the ends?  So, at the end of each post I will continue to provide you with well vetted alternatives to discarding the ends.)