Some cosmetic changes in preparation for larger site changes in the works.

Close
Sandi in Hawaii

REC: Cinnamon Sugar Biscotti

Veteran Member
1645 posts
Joined: Dec 12, 2005

Options

Posted to Thread #12042 at 6:40 pm on Sep 27, 2008

There's just something about the cinnamon sugar, that reminds you of cinnamon sugar toast, which everyone seems to love :)

I never measure the cinnamon and sugar to sprinkle the cookies after they're baked the first time. I just make a batch up, and sprinkle quite generously.

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.


Other messages in this thread: