One of my favorite things about the weekends is waking up in the morning and enjoying a cup of hot coffee at a leisurely pace. What makes it even better is when it’s in the company of my friends and family. My Aunt Khaki and cousin Rachel visited us from California last week and I made these cinnamon sugar biscotti to make that sacred morning cup of coffee even more special. I really liked these cookies because they were smaller than normal biscotti (although you could make them standard-sized) and they reminded me of a snickerdoodle.
Of course, our time spent with Khaki and Rachel was so much fun. Khaki always comes bearing gifts and she never disappoints. She brought some wonderful goodies for us (ok, mostly for me) from her cruise alone the Rhine River in Europe. She gave us chocolates from Germany and a kitchen witch for good luck. She and her daughter Camille went on an incredible 10 day excursion and it looks like they had a fabulous time. I am currently trying to convince Robert to go in 2013.
Gifts from across the pond
Cinnamon Sugar Biscotti
Yield: About 2 dozen cookies
- 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 two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside. Whisk together the cinnamon and sugar for the topping and set aside.
In the bowl of a stand mixer, fit 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. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed (you may have to mix with your hands to get the dough to form together).
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. 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.
Source: Joy the Baker, originally from epicurious.com