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