Today we have the last yummy recipe for biscotti week!
Cinnamon Sugar Biscotti. I must admit, when I walked into our little biscotti class last week and saw all the various biscotti flavors at hand, the cinnamon sugar variety was the one I was least attracted to. I don’t know, I just wasn’t expecting much.
Well, low expectations served me well this time around because HOLY MOLY this biscotti was good. At first bite I was stunned at how much I loved it, and then proceeded to eat not one, not two, maybe not even three of these delectable goodies. Seriously, I’m not sure how many I ate. Best not to dwell on such things.
I don’t really have much to add to this recipe. It’s from Joy the Baker (again) and she got it from Epicurious. And it’s fabulous. Enjoy!
- 2 cups flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- For Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 beaten egg (for brushing biscotti before baking)
- Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper (or silpat) and set aside.
- In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
- Also whisk together the cinnamon and sugar for the topping and set aside.
- In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the bowl and beat in the egg followed by the egg yolk. Beat in the vanilla extract.
- 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 a somewhat stiff dough is formed.
- Divide the dough in two on the two baking sheets. Shape each half of dough into a 9-inch long and 1½-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 cookie 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 knife, cut logs into ½-inch wide diagonal slices. (Click here to see a diagram for how to cut biscotti.) Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.
- Store in an airtight container for up to one week.