Monday, May 10, 2010

Dunkable Dessert


After spotting this recipe on one of my favorite food blogs, honey & jam, I knew I had to give it a try. It was my first time making biscotti, and it was a breeze. I gave a batch to my mother-in-law for Mother's Day, but set aside a few -- okay, more than a few -- for myself. I proceeded to dunk them in cups of coffee and tea over the course of the weekend, making for one happy and overly caffeinated girl.


Cinnamon Sugar Biscotti

Recipe courtesy of epicurious and Joy the Baker

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

Topping:
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 a baking sheet 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, 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 all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed. Divide the dough and place on baking sheet. 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 for 20 minutes. Flip the baking sheet around 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.

18 comments:

  1. I wasn't able to be with my mom on mother's day, but we're headed home this weekend for a wedding. I think I'll make these Friday and bring them as an extra mother's day gift. They look scrumptious!

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  2. I love biscotti! I'll have to try this recipe.

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  3. This looks amazing! I love anything with cinnamon AND sugar.

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  4. I LOVE biscotti!! That recipe seems easy!! They are soo good with coffee!! Yum!

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  5. I just tried my first biscotti recipe, and it was SO much easier than I had expected. Somehow I had always assumed they were incredibly difficult to make (maybe because they are freakin $2 in a coffee shop!) I made pistachio and added a touch of molasses to it - fantastic. I think I'll try your recipe next!

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  6. I love dunking! This recipe sounds amazing. Dare I? I think I will:)

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  7. Oh my, this looks delicious!!

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  8. Mmmm yum. I think I'm going to try this out next weekend!

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  9. this looks absolutely delicious! i can't wait to try it :)

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  10. I recently acquired a taste for biscotti - and this cinnamon one sounds divine! MUST TRY SOON!

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  11. i could totally go for a dunkable dessert right about now!!!
    j.

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  12. AH YUM!!!
    looks so good.
    plus that cup is too cute!

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  13. That looks Delicous! and so chic! I might have to try that some time

    have a great day!

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  14. I've been looking for a recipe for biscotti and this one looks perfect. Love that cinnamon and sugar topping.

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