“If desired 1/2 finely chopped walnuts or pecans may be added into the batter, the recipe may be doubled --- prep time includes 30 minutes chilling time, these cookies may be made up to 2 weeks in advance and stored at room temperature or frozen, please do not omit the egg wash on the cookies!”
READY IN:
1hr 40mins
SERVES:
18-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 325 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a small bowl combine flour with cinnamon, baking powder and salt.
  4. In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
  5. Add in one egg and the egg yolk; beat until combined.
  6. Add in flour mixture; mix until just combined.
  7. If you are adding in chopped nut mix in at this point.
  8. Chill the dough for 30 minutes.
  9. In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
  10. Using your hands flatten the log slightly.
  11. Brush the top and sides of the log/s lightly with beaten egg.
  12. Bake for about 25-30 minutes or until firm to the touch and light golden brown.
  13. Cool logs for about 15-20 minutes on the baking sheet.
  14. In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
  15. Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
  16. Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
  17. Sprinkle the top of the biscotti with cinnamon/sugar mixture.
  18. Bake for an additional 20 minutes or until crispy and toasted.

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