Pep up your morning coffee or tea with a biscotti version of that classic childhood cookie, Snickerdoodles.
makes 24 biscotti
2 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 Tablespoons (3/4 stick) unsalted butter
1 egg yolk
1 teaspoon vanilla
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 beaten egg (for brushing)
Preheat oven to 325 Fahrenheit. Line a baking sheet with a silpat mat or a piece of parchment paper to prevent sticking.
In a medium bowl, whisk flour, cinnamon, baking powder and salt.
In a mixer, cream the butter and sugar until light and fluffy. Scrape down and beat in the egg and egg yolk. Beat in the vanilla extract.
Add the dry ingredients to the creamed butter. Mix until all ingredients come together into a moderately stiff dough. Divide the dough in two mounds on the baking sheet. Shape each half of dough into a 8-inch by 3-inch rectangle. Note that I've angled the sides of my dough to maximize the number of tasty biscotti that result once they're cut on an angle. The dough will spread considerably so give yourself ample room between the logs.
|The angled edges mean more full-sized biscotti per each log.|
|Notice the spread after baking|
Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar, if desired (I did not). Bake again until pale golden, about 10- 20 minutes. Check every 5 minutes to ensure that they're not getting overly browned. Some recipes instruct you to flip your biscotti half way through this process, but I find this unnecessary. The biscotti will be browned successfully on both sides provided the slices are not overly wide (greater than 1 and 1/2-inches).
Your tasty snickerdoodle biscotti will crisp up as they cool. Enjoy with coffee, tea, hot chocolate, or all by themselves.
Like recipe riffs on traditional biscotti? Take a peek at these posts on Peanut Brittle Biscotti and Mint Biscotti Dipped in Chocolate.
Adapted from EatMakeRead.