Wednesday, 3 October 2012

cinnamon biscotti

It is time to make some biscotti!!!

I has been awhile.  I find this slightly humorous as my blog's name has biscotti in it.  You would think I would be providing you with a plethora of recipes in a burgeoning file labeled "biscotti". But alas, I have been negligent in my biscotti duties.

I believe I have fulfilled the daily requirement for large words.....:)


I do enjoy a lovely biscotti and I have been looking forward to making this variation since I came upon it earlier in the year.  It sounds like it would be the most lovely accompaniment to a chai tea, or a pumpkin spice latte, and a good Jane Austen inspired book :)  Sweet cinnamon cookies to dunk in a steaming hot mug of goodness. :)

Here she be.  I hope to have some ladies over to enjoy these babies soon!!

Cinnamon Biscotti

Source: Joy the Baker

What you Need:

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, at room temperature
1 egg
1 egg yolk
2 Tablespoons of milk
1 teaspoon vanilla

For Topping:

1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 beaten egg (for brushing biscotti before baking)

What you Do:

1.  Preheat oven to 325 degrees F.  Line a baking sheet with parchment paper.

2.  In a medium bowl, combine flour, cinnamon, baking powder and salt. 

3.  Whisk together the cinnamon and sugar for the topping and set aside.

4.  In a large bowl cream the butter and sugar until light and fluffy.  Add in egg, egg yolk, milk, and vanilla; beat another minute.   

5.  Add the dry ingredients to the creamed butter all at once.  With a spoon or spatula, stir ingredients into a ball of dough.

6.  Divide the dough in two.  Shape each half of dough into a 9-inch long and 2-inch wide log.

7.  Brush with the beaten egg and sprinkle very liberally with the cinnamon sugar.

8.  Bake in the oven for 40 - 45 minutes.

9.  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 slices.  Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar.

10.  Bake again until pale golden, about 10-15 minutes.  Cool completely.

11.  Dunk into sweet tea, chai tea, lattes, WHATEVER....and enjoy!

12.  Store in an airtight container for up to one week.


  1. I'll be right over to sample those!! ;-) Good book too, eh??

  2. It was a great book. I have it ready for you. And the biscotti - I need to make another batch, was that good!!!