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Sandi in Hawaii

Here's another crowd pleaser from Bon Appetit - REC: Cinnamon Sugar Biscotti

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Joined: Dec 12, 2005

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Posted to Thread #760 at 1:00 pm on Feb 10, 2006

Everyone loves these! I'm quite generous with the cinnamon-sugar sprinkle, but most of it falls off when I package it. I've been toying with the idea of brushing the cut edges with egg white before sprinkling, to make it stick, but that seems like it would be kinda tedious.

I wonder if there's something I can spray it with that'll make the cinnamon-sugar stick better...?

Forum Home Page: Archive Swap 27701-27800
Date: Tue, 09 Nov 1999 19:06:22 GMT
From: Sandi in Hawaii

CINNAMON-SUGAR BISCOTTI
Bon Appétit December 1997

2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

For Sprinkling:
3 tablespoons sugar
1 teaspoon ground cinnamon

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.

Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.

Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

Makes about 40.


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