30 August 2011

Cinnamon Sugar Biscotti

Another favorite biscotti recipe, adapted from an old Bon Appetit. These are crunchy and loaded with warm and buttery cinnamon sugar. I often double the recipe and freeze half, since they freeze well and can be great to have on hand for unexpected guests or (more likely) a late-night sweet tooth. Enjoy!

2 cups flour
2 tsp cinnamon
1 tsp baking powder
1 cup sugar
5 tbsp butter, softened
2 eggs
1 tsp vanilla

1 egg
1/8 cup sugar + 1/2 tsp cinnamon

Preheat oven to 325 degrees
Combine flour, cinnamon and baking powder in a medium bowl
In a separate bowl, beat the butter and sugar until fluffy
Beat in the eggs and vanilla
Stir in the dry ingredients, until just combined
Divide the dough in half
On a greased baking sheet / silpat, roll out each log so that it's about 10 inches long / 2 inches wide
Brush logs with beaten egg, and sprinkle with cinnamon sugar mixture
Bake 30-40 minutes, or until the dough is slightly browned
Remove from oven and let cool about 10 minutes
With a bread knife, slice each log diagonally into 1/2 inch wide biscotti
Bake, cut-side-down, 8 minutes
Flip biscotti and bake another 8 minutes
Remove and cool

About 3 dozen biscotti

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