Cinnamon Sugar Biscotti

Well, it is that time of the week again, and time for another biscuit recipe, in honour of Three Biscuit Thursday – this time it is Cinnamon Sugar Biscotti.

I was surfing the net looking for a new recipe and came across the Joy the Baker website. She has some gorgeous looking food on her blog, and this was one of the recipes she had posted. I believe it originally came from the Epicurious website.  I was initially intimidated by the thought of baking biscotti, but believe me, they are much easier than you think they would be!

  • 350g Plain Flour
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 225g Granulated Sugar (yes I know….it is odd for a baking recipe to use granulated sugar, but it does work!)
  • 95g Softened Unsalted Butter
  • 1 Egg
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract

For Topping:

  • 55g Granulated Sugar
  • 1 teaspoon ground cinnamon
  • 1 beaten egg (for brushing biscotti before baking)

Preheat oven to 160degrees and arrange two baking racks in the upper portion of the oven.  Line two baking sheets with greaseproof paper and set aside.

Cream the butter and sugar until light and fluffy, about 4 minutes.

Scrape down the sides and add the egg and the egg yolk.

Beat in the egg and the egg yolk.

Beat in the vanilla extract.

In a bowl, mix together the flour, cinnamon, baking powder and salt, using a whisk.  This saves sifting!

Add the dry ingredients to the creamed butter all at once.

With the mixer or just with a spatula, bring all of the ingredients together until dough is formed.

Mix together the cinnamon and sugar for the topping and set aside.

Divide the dough in two on the two baking sheets.  Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Brush with the beaten egg and sprinkle very generously with cinnamon sugar.

Bake the two sheets on two different racks in the oven for 20 minutes.  Rotate the baking sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on.  Let biscotti cool until able to handle.

Using a serrated or bread knife, cut logs into 1/2-inch wide diagonal slices.  Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar.  Bake again until pale golden, about 10-15 minutes, then turn over, sprinkle with more sugar and bake for another 10 minutes.

Store in an airtight container for up to one week.

Enjoy with a cup of coffee or tea, or even with icecream!

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