Cinnamon Sugar Biscotti
These Italian cookies are like a Snickerdoodle that you can dunk in your coffee! Biscotti are twice baked cookies, giving that wonderful crunch to them. In Tuscany, where the recipe originated, biscotti are dipped in Vin Santo. This is a great recipe to make around the holidays since it’s so easy, freezes well and isn’t fragile if you are packing a cookie box as a gift.
Tips:
You can certainly play around with decorating the biscotti like you would a sugar cookie. Try using sprinkles on the melted chocolate. Different colored melted chocolate or sanding sugars.
You can wrap the biscotti in aluminum foil and place in a freezer bag for a few weeks.
Biscotti will keep fresh in an airtight container for a week at room temperature.
These biscotti can also be made in a smaller size. Just divide the dough in half and make two longs measuring 3”x6”. The first bake will be 25 minutes and the second bake 15 minutes. They are so cute.
To make cinnamon sugar combine 1/4 cup of granulated sugar with 1 tablespoon of cinnamon. You won’t need all of this, so store in a airtight container in your pantry for another recipe of some toast in the morning.
Cinnamon Sugar Biscotti
Makes about 24 biscotti
PREP 20 minutes
COOK 55 minutes
INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 tablespoons cinnamon sugar
12 ounces good-quality white chocolate, chopped
INSTRUCTIONS
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl combine the flour, salt, and baking powder. Whisk and set aside.
In a large bowl cream together the butter and sugar. This should take about 5. minutes. You really want to combine them.
Add the eggs, one at a time. Mix in between each egg. Add vanilla.
Slowly add the flour mixture to the butter and mix until it is incorporated. Avoid over mixing.
Place the biscotti dough on the baking sheet and form into a 12”x3” log. The biscotti will get bigger as it bakes. Sprinkle cinnamon sugar on top.
Bake for 40 minutes until golden brown.
Allow the biscotti to cool on the baking sheet, then transfer to a cutting board and using a serrated knife, cut the biscotti into 1/2” thick cookies.
Place the cut biscotti, cut side down, on the baking sheet and bake for another 15 minutes.
Allow the biscotti to completely cool on a cooling rack.
Meanwhile, melt your white chocolate in the microwave in a glass bowl. Stir to make smooth.
Dip the bottoms of the biscotti into the white chocolate. Tap gently to remove excess chocolate then place the biscotti on a piece of parchment to harden. If your kitchen is warm you may want to pop them in the refrigerator to set. Another design option would be to drizzle chocolate over the top of the biscotti with a fork. A random pattern is very pretty too. Great for kids. Enjoy!