Cinnamon Sugar Snickerdoodle Biscotti
These delightful Cinnamon Sugar Snickerdoodle Biscotti are a perfect harmony of crunchy texture and warm cinnamon flavor. Ideal for dipping in your morning coffee or enjoying as an afternoon treat, these biscotti are twice-baked to achieve their signature crunchiness. Each bite encapsulates a hint of buttery richness, slightly enhanced by the sweet and spicy cinnamon sugar topping. Whether shared with friends or savored solo, these cookies are an irresistible addition to any dessert platter.
20
Servings
95
Calories
10
Ingredients
Ingredients
all-purpose flour
2 3/4 cups (sifted)
ground cinnamon
1 1/2 teaspoons (for dough and 1 teaspoon for topping)
baking powder
1 teaspoon (none)
salt
1/2 teaspoon (none)
unsalted butter
1/2 cup (at room temperature)
granulated sugar
1 1/4 cups (divided (1 cup for dough and 1/4 cup for topping))
eggs
2 (large)
vanilla extract
1 teaspoon (none)
egg white
1 (lightly beaten)
water
1 teaspoon (none)
Instructions
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat mat.
2
In a medium bowl, sift together the flour, 1 1/2 teaspoons of cinnamon, baking powder, and salt. Set aside.
3
In a large mixing bowl or using a stand mixer, cream the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy, stopping to scrape down the bowl a couple of times.
4
Add the eggs to the mixture one at a time, making sure to blend well after each addition. Then, add the vanilla extract and mix until fully incorporated.
5
Gradually add the dry flour mixture to the wet ingredients in large spoonfuls, mixing until just combined. Do not overmix; the dough should be crumbly.
6
Turn the dough out onto a lightly floured surface. With floured hands, knead the dough gently for just a few seconds to bring it together. Divide the dough into two equal pieces.
7
Shape each piece into a flat log, measuring about 10 inches long, 4 inches wide, and 1 inch high. Place the logs on the prepared baking sheet, ensuring they are spaced apart.
8
In a small bowl, whisk together the egg white and water. In another bowl, mix the remaining 1/4 cup of granulated sugar with 1 teaspoon of cinnamon.
9
Brush the tops of the logs with the egg white mixture and sprinkle the cinnamon sugar evenly over them.
10
Bake in the preheated oven for about 25 minutes, or until small cracks form on the tops of the logs. Remove them from the oven and let them cool on the baking sheet for about 10 minutes.
11
Transfer the logs to a cutting board and, using a serrated bread knife, slice each log into 1/2-inch thick slices across the shorter side.
12
Arrange the biscotti cut side down on the same baking sheet and return them to the oven. Bake for an additional 10 minutes, then flip them over and bake for another 10 minutes, or until they are slightly browned and crisp.
13
Remove the biscotti from the oven and cool on a wire rack. Once completely cooled, store them in an airtight container; they will last up to two weeks.
Nutrition Information
4.25g
Fat
11.5g
Carbs
1.4g
Protein
0.3g
Fiber
4g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Cinnamon Sugar Snickerdoodle Biscotti?
These are twice-baked cookies that combine the crunchy texture of traditional Italian biscotti with the warm cinnamon-sugar flavors of a snickerdoodle cookie.
How many servings does this recipe yield?
This recipe makes approximately 20 servings of biscotti.
What is the calorie count per serving?
Each serving contains approximately 95 calories.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C) for the initial baking process.
How long do these biscotti last?
When stored in an airtight container, these biscotti will stay fresh for up to two weeks.
What are the primary ingredients?
The main ingredients include all-purpose flour, ground cinnamon, baking powder, salt, unsalted butter, granulated sugar, eggs, and vanilla extract.
What makes the texture crunchy?
The signature crunch is achieved through a twice-baked process, where the dough logs are baked first, sliced, and then baked again on each side.
Should the butter be melted or softened?
The butter should be softened at room temperature for the best results when creaming it with sugar.
What is the purpose of sifting the flour?
Sifting the flour with the cinnamon, baking powder, and salt ensures a uniform distribution of ingredients and a lighter texture in the dough.
How large should I shape the dough logs?
Each of the two dough pieces should be shaped into a flat log measuring about 10 inches long, 4 inches wide, and 1 inch high.
How long should I wait before slicing the baked logs?
After the first bake, let the logs cool on the baking sheet for about 10 minutes before transferring them to a cutting board for slicing.
What type of knife is best for slicing biscotti?
A serrated bread knife is recommended to cut through the logs without causing them to crumble or break.
How thick should the biscotti slices be?
Each slice should be approximately 1/2-inch thick.
Why do I need to flip the biscotti during the second bake?
Flipping them halfway through the second bake ensures that both sides are evenly browned and crisp.
What is the purpose of the egg white and water mixture?
The egg white wash acts as an adhesive for the cinnamon-sugar topping, giving the biscotti a sweet and glossy finish.
Is the dough supposed to be crumbly?
Yes, the instructions indicate that the dough should be crumbly before you gently knead it into logs.
Can I use a Silpat mat instead of parchment paper?
Yes, you can use either parchment paper or a Silpat mat to line your baking sheet.
What is the fat content per serving?
Each serving contains 4.25g of fat.
How many carbohydrates are in one piece?
Each biscotti contains approximately 11.5g of carbohydrates.
How much sugar is in each serving?
Each serving contains 4g of sugar.
Do these biscotti contain fiber?
Yes, there is approximately 0.3g of fiber per serving.
What is the protein content?
Each serving provides 1.4g of protein.
Can I dip these biscotti in coffee?
Yes, these biscotti are specifically described as ideal for dipping in morning coffee.
How much cinnamon is used in the dough?
The dough requires 1 1/2 teaspoons of ground cinnamon.
How much cinnamon is used for the topping?
The topping uses 1 teaspoon of ground cinnamon mixed with 1/4 cup of sugar.
How long is the total baking time?
The total baking time is about 45 minutes (25 minutes for the first bake and 20 minutes for the second).
Should I use a stand mixer?
You can use either a large mixing bowl with a hand mixer or a stand mixer to cream the butter and sugar.
What should I do if the logs are too close together?
Ensure the logs are spaced apart on the baking sheet as they may expand slightly during the first bake.
Are these suitable for holiday treats?
Yes, their warm cinnamon flavor and long shelf life make them excellent for holiday dessert platters or gifts.
What is the total count of ingredients?
This recipe requires 10 specific ingredients.