Cinnamon toast biscotti

Makes 30 to 35 cookies

5

Ingredients

2 1/4 cups
all-purpose flour
1 1/2 tsp
1/2 tsp
3/4 tsp
1 tsp
1/3 cup
unsalted butter, at room temperature
2
2 tsp

Topping

1/4 cup
butter, melted
1 tsp

Instructions

  • PRHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with cinnamon, nutmeg, baking powder and salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
  • BAKE in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Just before the second baking, brush tops of loaves with 1/4 cup melted butter. Stir 1/4 cup granulated sugar with 1 tsp cinnamon and sprinkle over loaves, pressing gently so sugar mixture sticks.
  • CUT each loaf diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
  • Visit our Holiday Cookies page for 160 recipes

Nutrition

Baking tip: Creaming butter and sugar

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