Biscotti is something near and dear to my heart. You could walk into my grandma’s any time of day, any day of the week, and you would find a cookie jar full of biscotti. If you happened to snag the last biscotti in the jar, don’t worry – there was a massive tin sitting on the steps that housed the backup rations, and my grandma would promptly refill the jar. As a kid, we didn’t have many store-bought cookies; we had grandma’s biscotti. Our dogs didn’t get regular dog treats; they got pieces of grandma’s biscotti. (That is, until grandma found out, and gave a little scowl.) For the most part, biscotti is one of those recipes that I never feel much need to tinker with; my grandma’s traditional walnut-studded, butternut-flavored version is complete comfort food for me.
Recently, however, I’ve been craving something cinnamon-sugar and I’ve also had a hankering for biscotti, so I decided to throw together a snickerdoodle version of my biscotti recipe.
These turned out with just the amount of spice and warmth I was hoping for. They are perfect on their own, but anyone who has spent significant time in a grandma’s kitchen surrounded by biscotti will tell you that the only real way to eat a biscotti is to dunk it in your coffee. I was notorious for filling up a cup of coffee at my grandma’s, only to dunk multiple biscotti and leave a half-filled, crumbly mess of a cup behind.
Whether you like to eat them straight-up or dunked in coffee, these cinnamon-sugar biscotti are a perfect segue into the fall holiday season. It’s the perfect cookie to put out for company; fill up some cups of coffee, gather around the table, and have a relaxing afternoon with friends or family. It’s the way biscotti are meant to be enjoyed :)
For the Biscotti:
- 2¾ cups (343.75 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 egg white
- 1 teaspoon water
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder and salt; set aside.
- Cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl as needed. Add the eggs, one at a time, beating until each is thoroughly combined. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a dough forms.
- Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Places the logs on the prepared baking sheet. In a small bowl, whisk together the egg white and water, and brush each log evenly. In a separate small bowl, stir together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the brushed dough.
- Bake on the prepared baking sheet until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and cool slightly on the baking sheet, about 10 minutes (leave the oven on). Transfer the logs to a cutting board. Slice diagonally in generous ½-inch slices. Place them cut side up on the baking sheet and bake an additional 15-20 minutes or until slightly browned, turning over half way through. Cool completely on a wire rack. Biscotti can be stored in an airtight container at room temperature for two weeks.