Cinnamon Biscotti

A few months ago, I was in the mood to try some new recipes -- totally new and unique recipes! The day I discovered this recipe for cinnamon biscotti was a happy day! However, thanks to biscotti, now my entire family is addicted to it and I'm "required" to make a batch every week! Two other biscotti recipes will be making their appearance soon.

Modified recipe from Honey & Jam

• 2 C. flour
• 1 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 3/4 C. sugar
• 6 T. butter, softened
• 1 egg
• 1 egg yolk
• 1 tsp. vanilla

• 1 egg white (for brushing biscotti before baking)
• 1/4 C. sugar
• 1 tsp. cinnamon

Combine dry ingredients. Cream butter and sugar; add eggs and vanilla. Stir in flour mixture. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the egg white and sprinkle generously with cinnamon-sugar mixture.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around 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 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!