3.31.2014

Snickerdoodle Biscotti


In an effort to expand the types of sweets I have on the blog, I present to you something you barely see on here - biscotti. 


I have only ever posted one biscotti recipe and that's because I don't really care for biscotti all too much. My mom makes it once in a great while and when she does, her and my dad usually take care of the batch on their own. They enjoy it with their morning and afternoon coffee, and well, I don't drink coffee so that's probably another reason why I don't care for the dunkable cookie.


That being said, I care a lot for this particular snickerdoodle-flavored dunkable cookie. It probably helped that I love snickerdoodles to begin with, but man oh man, were these biscotti good. I'll be honest, I did prefer them before they were baked the second time, but even crunchy, they were better than most biscotti I've tasted!


And I wasn't afraid to break my teeth on them, which is a super duper important quality of great biscotti :)

Snickerdoodle Biscotti

Yield: Approximately 20-24 biscotti
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Ingredients:

2 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 eggs
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the cinnamon sugar topping:
1 egg white
1 teaspoon water
1/4 cup granulated sugar
1 teaspoon cinnamon

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, whisk together flour, cinnamon, baking powder, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, beat together butter and sugar until light and fluffy, about 3-5 minutes.  Add eggs, one at a time, beating well after each addition, until thoroughly incorporated. Add vanilla and mix to combine.

With mixer on low speed, gradually add flour, until all of it is just combined and a soft dough forms.

Turn the dough out onto a floured work surface. With generously floured hands, divide the dough in half, then form each half into a log 10 inches in length and 4 inches wide. It is best to do this directly on the parchment paper you will be baking the biscotti on.

In a small bowl, whisk together the egg white and water. Brush this mixture evenly over the surface of each log.

In another small bowl, mix together sugar and cinnamon to combine. Sprinkle evenly over the surface of each log.

Bake for 15-20 minutes, or until lightly browned and the tops begin to crack. Let cool on baking sheet for 10 minutes, then cut into slices a little bigger than 1/2 inch in width. Place biscotti on their sides on baking sheet and bake for an additional 7 minutes on each side.

After removing from the oven, allow biscotti to cool on baking sheet until completely cooled.

Slightly adapted from Brown Eyed Baker 
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