cinnamon biscotti

March 31st, 2010

Sometimes cinnamon toast sounds like the best thing ever. Sometimes I don’t have bread so I can’t make the dang toast. But you know what I do have? Time and ambition to make the most delicious biscotti that that tastes like grown up cinnamon toast. All I can say is yum, yum, yum, more in my tum (very grown up indeed).

I was never a huge fan of biscotti until I made it myself… not that I have some special biscotti skills, it’s just that the first few times I tried it, it was wrapped in plastic at a coffee shop and was hard as a rock. That’s just no fun. Homemade biscotti still has a lovely crunch, but it also has give so you don’t break a tooth trying to eat it.

Biscotti is on the easy spectrum of baking. Simply combine the dry ingredients, set them aside while you mix the wet ingredients. Add the dry to the wet, form a loaf and sprinkle the delicious cinnamon sugar over the loaf and pop it in the oven.

Did you know that biscotti means “twice baked”? I didn’t, but since my co-worker Dani told me it makes total sense. That’s because once the loaf is nice and firm, you’ll cut it into lovely little slices and bake it again to get that crunch.

I think the thing I love the most about cinnamon is the way it makes our house smell. It’s like a warm, goooood morning welcome. Light and lingering, it lures you out of bed or off the sofa to enjoy it’s delicious flavor. I wasn’t lying when I said this is like grown-up cinnamon toast… it’s more rich and buttery, with a bit of heft to it and perfect with a nice fresh cup of coffee.

cinnamon biscotti
makes 12 large biscotti or 24 small 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, at room temperature
1 egg
1 egg yolk
1 teaspoon vanilla


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

Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven.  Line one or two baking sheets (depending whether you’d like one big biscotti or 2 smaller ones) with parchment paper and set aside.

In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
Also whisk together the cinnamon and sugar for the topping and set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes.
Scrape down the down and beat in the egg followed by the egg yolk.
Beat in the vanilla extract.
Add the dry ingredients to the creamed butter all at once.  With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.
For a large biscotti (about 12 cookies), shape dough into one large loaf, about 7-inches wide and use just one baking sheet. For smaller loaves (about 24 cookies), divide the dough in two on the two baking sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.
Brush with the beaten egg and sprinkle very generously with cinnamon sugar (about 2/3 of the cinnamon sugar mixture).  Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.
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 diagonal slices.
Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar.  Bake again until pale golden, about 10-15 minutes.
Store in an airtight container for up to one week.

Comments: 15 Total

  1. Julia (Color Me Green)

    March 31, 2010 at 10:04 am

    that does sound delicious! especially with a hot cup of tea, for me.

  2. carolyn

    March 31, 2010 at 11:05 am

    i used to love, love, love cinnamon toast! i need to make that again, along with a batch of this biscotti.

  3. DailyChef

    March 31, 2010 at 11:15 am

    This sounds and looks amazing! I’ve never had cinnamon biscotti before but now I desperately want some :-P

  4. Samantha

    March 31, 2010 at 11:34 am

    These look great! I think they are going to be the perfect treat to mail to my sister for her birthday. And of course, to save some for myself.

    And I need to make those lemon rolls too. I could use one right now in fact! Too bad I don’t have an oven at work. :)

  5. Kirstie

    March 31, 2010 at 2:58 pm

    This is almost identical to the recipe I use!

    I made a quick butter glaze – 1/2 powdered sugar, 2 tbsp butter, and a tbsp water – and drizzle it over the biscotti. It’s DELICIOUS. Also, the loaves are great as a sweet breakfast bread if you only bake them once and spread a little honey butter on them. :]

  6. Valen

    April 1, 2010 at 8:58 am

    Oh my gosh these look good! I love biscotti with cinnamon!

  7. Katherine

    April 1, 2010 at 11:49 am

    Kelly, I love how you use fabric to take your photos! I have just started reading your blog, and I love that detail!

  8. Josie

    April 1, 2010 at 9:24 pm

    I tried to make biscotti once and it turned out horrid! but yours look so lovely, definitely making me want to give it a second shot!

  9. Dana

    April 2, 2010 at 10:36 am

    I totally agree with you on this. Store-bought biscotti is a waste of time and calories (and money). Homemade is a million times better. I actually like my biscotti really simple and this one looks perfect.

  10. links london

    April 6, 2010 at 8:57 pm

    I totally agree with you on this. Store-bought biscotti is a waste of time and calories (and money). Homemade is a million times better. I actually like my biscotti really simple and this one looks perfect.

  11. china sim card

    April 7, 2010 at 5:02 am

    Both nutritious and delicious biscuits are very popular by people.

  12. Brooke

    April 8, 2010 at 12:30 am

    Thank you for this delicious post. I tried your recipe, and it came out delicious. I mean how can you go wrong with butter, sugar and cinnamon. It was my first time to make a biscotti, so thank you for the inspiration. Also, I found your site via stumbleupon, and I have not regretted making it a bookmark. Lovely!

  13. Alexis

    April 9, 2010 at 12:18 pm

    I made these earlier this week- BIG hit!
    Like Brooke, this was my first time tackling biscotti (or “mandelbrot” as my Jewish mother calls it!) and it was surprisingly easy.
    Great, delicious suggestion!

  14. Avalee

    April 11, 2010 at 8:35 am

    You had me at ‘cinnamon toast’! Thanks for sharing the recipe — it was easy & turned out great for me :-)

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