Cinnamon Sugar Biscotti

Biscotti is one of those things I always thought was too difficult to make. My husband’s stepfather is Italian and told me it’s actually quite easy. So,  I attempted it a couple of years ago, and confirmed that he was correct – it really isn’t that difficult at all. The first biscotti I ever made was a simple almond biscotti. I’m glad I started with that one as it gave me the confidence to continue trying to make other varieties. Next was a peppermint biscotti, dipped in chocolate and rolled in crushed candy canes (what an awesome Christmas treat!).

I was talking to some coworkers about how easy biscotti is to make and sure enough, I got home the other night and decided I needed to make some. I settled on cinnamon sugar – one of my favorite flavor combinations.

I consulted my usual recipe sources and decided to adapt this one from the trusty Allrecipes. With a few small changes, I think this recipe turned out perfectly! The biscotti were crisp on the outside and just a bit softer on the inside. Excellent!

What’s your favorite kind of biscotti?

Cinnamon Sugar Biscotti


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup white sugar
  • 6 tablespoons butter
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 3 tablespoons white sugar
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 325° F
  2. Line baking sheets with parchment paper
  3. Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt – set aside.
  4. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla.
  5. Gradually add in the dry ingredients.
  6. Divide the dough into two equal parts and roll each piece into a log about 9 inches long and 1 1/2 inches wide.
  7. Place logs on the prepared baking sheet and flatten slightly. Brush with egg white.
  8. Bake for 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  9. On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife.
  10. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for 10 minutes.
  11. Flip your biscotti and sprinkle the other side with the cinnamon sugar mixture. Return to the oven for 10 more minutes.
  12. Cool on wire racks, and store in an airtight container.

Cinnamon Sugar Baked Doughnuts

When I was pregnant, I re-discovered my love for doughnuts (or is it donuts?). I didn’t necessarily crave them, but I went through a good 6 months of not caring what I ate. The thought of frying doughnuts at home made me nervous, so I found this baked doughnut recipe and thought I’d give it a shot.

I’m more of a cake doughnut gal than a yeast doughnut gal, but these doughnuts weren’t overly complicated or difficult to make and the result was beyond delicious. They turned out better than I expected and they became strangely addicting. Since my husband doesn’t have the sweet tooth that I do, and I do have enough willpower to stop myself from eating two doughnuts in two days, I brought most of them to work (which I often do with my culinary experiments) and they were a hit!


Baked Doughnuts with Cinnamon-Sugar

Yield: 10 to 14 doughnuts

For the doughnuts:
1 egg
¼ cup granulated sugar
1 cup milk, heated to 115 degrees
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoon vanilla extract
2½ to 3½ cups unbleached flour, divided, plus more for kneading
1 stick butter (4 ounces), cut into 1″ cubes

For the cinnamon-sugar coating:
1 stick butter (4 ounces), melted
1 cup granulated sugar + 2 tablespoons cinnamon, mixed together

In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.

Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.

Punch down the dough and roll it out to about ½” thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. (I should mention here that I don’t have biscuit cutters. I used a juice glass to make the big circle and a shot class to make the small one. Just call me MacGyver!) Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.

Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.

(Recipe adapted from Tracy at Sugarcrafter who adapted fit rom Doughnuts by Lara Ferroni)