Since the biscotti is my favorite cookie, I’m always searching for new and interesting recipes. I came across this recipe for Snickerdoodle Biscotti and I couldn’t be more intrigued. These are crunchy and sweet while the sugar and egg yolk give it a beautiful golden crust.
While making these biscotti, I managed to burn my fingers. Twice. Though I’d say that it was completely worth it when the fragrance of caramelized sugar and cinnamon wafted its way through my kitchen, leaving me in the sweetest state of bliss. And of course these are scrumptious when dipped into coffee. Which is also, bliss.
Snickerdoodle Biscotti
Recipe is from here.
Makes 24
- 1 cup granulated sugar
- 6 tbsp. butter, softened
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 2 cups unbleached flour
- 1 ½ tsp. cinnamon
- ¼ tsp. salt
- 1 tsp. baking powder
Topping:
- ¼ cup granulated sugar
- 1 tsp. cinnamon
- 1 egg, beaten
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, combine butter and sugar. Beat until light and fluffy. Add egg, egg yolk and vanilla. Mix until combined. Add flour, cinnamon, salt and baking powder mix until all of the ingredients have been incorporated.
Form the dough into a ball. Divide the ball into two halves. Drop each half onto your parchment paper lined baking sheet. Form each ball of dough into an 8×3 inch rectangle.
Combine the ¼ cup granulated sugar and 1 tsp. of cinnamon in a small bowl. Using a pastry brush, brush the beaten egg onto the tops and sides of the dough-rectangles. Sprinkle the cinnamon-sugar mixture over the tops and sides of the rectangles.
Bake the rectangles for 20-30 minutes. They should be golden and firm to the touch. Remove from oven and cool on pan for 15 minutes.
Move the rectangles to a cutting board. Cut each rectangle into 12 biscotti. There should be a total of 24 biscotti. Place the biscotti slice side down onto the parchment paper lined baking sheet. (You may need another baking sheet, depending on how big yours are.) Bake for another 10-20 minutes. They should be golden brown and crispy.
Remove biscotti from oven. Allow them to cool for 15 minutes before consuming.
