Cinnamon Sugar Biscotti
"These crisp, twice baked cookies are delicious dipped into chocolate fondue!"
photo by JenBlanchette
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
40 biscotti
ingredients
- 473.18 ml all-purpose flour
- 12.32 ml ground cinnamon
- 4.92 ml baking powder
- 1.23 ml salt
- 236.59 ml sugar, plus
- 44.37 ml sugar
- 88.74 ml unsalted butter, room temperature
- 2 large eggs
- 1 large egg yolk
- 4.92 ml vanilla extract
directions
- Preheat oven to 325*F.
- Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
- Beat 1 cup sugar and butter in a large bowl until fluffy.
- Add 1 egg; beat well.
- Add egg yolk; beat well.
- Mix in vanilla, then dry ingredients.
- Transfer dough to work surface and divide in half.
- Shape each half into 9-inch long, 1 1/2 inch wide log.
- Transfer logs to prepared baking sheets that you have lined with parchment paper.
- Beat remaining egg in small bowl.
- Brush logs with egg.
- Bake until golden and firm to touch (dough will spread) about 50 minutes.
- Cool on sheets.
- Maintain oven temperature.
- Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
- Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
- Place biscotti, cut side down, on baking sheets.
- Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
- Bake until pale golden, about 20 minutes.
- Store airtight at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My first time making Biscotti. I originally looked up an original Biscotti recipe and saw that you bake it for 25-30 minutes. Then after cooled to cut and place on its side and bake an additional 6-10 minutes on each side. Your recipe says to bake for about 50 minutes. (I accidentally put timer on for about 20 minutes (remembering the first recipe I viewed),I looked again at recipe and was like oh my, the time is different, so I changed time to 50 minutes.) The Biscotti was way too hard to cut and it broke in a lot of pieces and burned a little. Also, I chose to use the egg white left over from the egg yolk, instead of another whole egg. I like that it gave a nice shine. I did like the taste and will try to make again doing first bake at about 25-30 minutes; cool; cut into pieces and bake again for the additional time. I do hope the next time it works... -
Just not my cup of tea. Thanks for sharing. -
I made these with cardamon instead of cinnamon and they were so good, I couldn't keep myself away from them! I also added some slivered almonds for added flavor which was a great addition! -
This biscotti is delightful. I made a wee mistake and added all of the cinnamon to the batter instead of reserving some for the topping. I just continued on and added more cinnamon and sugar on top at the end. It still tasted great. Although others stated that they did not bake for 50 minutes, I did and it was not too long in my oven. One thing I did find was the first loaf I tried to cut diagonally and they fell apart. The second loaf, I cut straight through and it did not crumble or fall apart. I sprinkled the sugar on one side, baked ten minutes, flipped and sprinkled the other side with sugar mixture, then baked for final ten minutes. Thx for sharing your recipe MarieAlice, I will definitely make this again.
-
I made these last night, and ...you know, maybe I did something wrong (I keep looking at the recipe and I'm thinking not) but my biscotti came out really small, dense, and rock-like. I don't know- this is my first biscotti attempt and I'll try a new recipe soon, but I wasn't very satisfied with this. They taste great (if you can bite it without breaking your teeth) but I really feel like I might have messed up. Sorry.
see 10 more reviews
Tweaks
-
I tweaked because in recipes I also look at how to try and not be wasteful. Didn't want to use another whole egg, when I still had egg white available.
-
I made these with cardamon instead of cinnamon and they were so good, I couldn't keep myself away from them! I also added some slivered almonds for added flavor which was a great addition!
-
This biscotti is delightful. I made a wee mistake and added all of the cinnamon to the batter instead of reserving some for the topping. I just continued on and added more cinnamon and sugar on top at the end. It still tasted great. Although others stated that they did not bake for 50 minutes, I did and it was not too long in my oven. One thing I did find was the first loaf I tried to cut diagonally and they fell apart. The second loaf, I cut straight through and it did not crumble or fall apart. I sprinkled the sugar on one side, baked ten minutes, flipped and sprinkled the other side with sugar mixture, then baked for final ten minutes. Thx for sharing your recipe MarieAlice, I will definitely make this again.
RECIPE SUBMITTED BY
MarieRynr
Chester, 0
