Cinnamon Sugar Biscotti

Biscotti are a seriously underrated breakfast food.  While it may be eclipsed by the morning regulars like muffins or scones, biscotti are incredibly delicious and easy to make at home.

The first time I made biscotti was during college, and I felt like a master potter shaping the loaves for the first bake.  To make biscotti, you bake the dough in a log, then cut it into the classic biscotti stick-shape, and then it goes back in the oven for a second bake.

The second bake gives them their characteristic crispness.

These biscotti are jammed packed with cinnamon flavor.  The dough contains cinnamon chips, and the biscotti are dusted with cinnamon sugar before each bake.

Basically, if you are a fan of cinnamon, these biscotti are going to knock your socks off.  Or maybe your slippers, or both, if you’re like me and like your feet toasty.

So try something new this weekend and make your own biscotti, trust me, it’s a most delicious endeavor.

Cinnamon Sugar Biscotti

Adapted from Tracy’s Culinary Adventures

Makes about 20 biscotti

2 cups all purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, room temperature
1 egg plus 1 egg yolk
1 teaspoon vanilla extract

1 cup cinnamon chips (optional)

Topping:
1 teaspoon cinnamon
1/4 cup sugar
1 egg, lightly beaten

Preheat oven to 325 F.  Grease/line a baking sheet with silicon mat or parchment paper.

In a medium bowl whisk together the flour, cinnamon, baking powder and salt.  In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg and then the egg yolk, beating well after each addition.  Mix in the vanilla.  Add in the dry ingredients, mixing only until everything is incorporated and the dough comes together.   Fold in cinnamon chips if using.

Divide the dough in half.  On the prepared baking sheet, shape each half into a log that is 9 inches long and 1 1/2-inch-wide.  Space the logs at least 4 inches apart.  Brush the tops and sides of the logs with the beaten egg.  In a small bowl combine the cinnamon and sugar for the topping, then sprinkle about 2/3 of it generously on the logs.

Bake until the logs are golden and slightly firm to the touch, about 40-45 minutes.  Remove the baking sheet from the oven but maintain the oven temperature.  Once the logs are cool enough to handle, use a serrated knife to cut each log into 1/2-wide slices on the diagonal.  Place the biscotti cut-side down on the baking sheet and sprinkle with the remaining cinnamon-sugar topping.  Bake the biscotti again until pale golden, about 10-15 minutes.  Remove and cool on wire racks.

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