Monday, May 10, 2010
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 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 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.