Cinnamon Toast Biscotti
makes about 30
2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup white granulated sugar
1/2 cup firmly packed light brown sugar
6 tablespoons (3oz) unsalted butter at room temperautre
2 extra large eggs at room temperature
1 teaspoon pure vanilla extract
1 egg for glazing
2 tablespoons white granulated sugar
3/4 teaspoon ground cinnamon
Preheat the oven to 325º. Line 2 baking sheets with parchment paper (make sure the pans will fit together in the oven). In a medium bowl whisk together the flour, 1 1/2 teaspoons cinnamon, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars until fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the 2nd egg and beat again. Scrape down the sides. Mix in the vanilla and then the dry ingredients.
Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each half into a 9-inch long, 1 1/2-inch wide log. Transfer the logs to the baking sheets. In a small bowl beat remaining egg and brush the logs with the egg. Bake until golden brown (dough will spread), about 35-40 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 20 minutes. Maintain the oven temperature.
In a small bowl mix the 2 tablespoons of sugar and the 3/4 teaspoon cinnamon. Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end (those can be nibbled on). Cut the logs into 3/4 -inch wide diagonal slices. Place the biscotti cut side down on the baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar mixture over each biscotti. Return to the oven and bake for another 20 minutes. Biscotti will still be barely soft in the center, but they will harden as they cool. Cool on the baking sheets. Can be made 1 week in advance. Store in an airtight container. Enjoy!
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