This cinnamon biscotti is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Ingredients
- all-purpose flour: 2 cups
- ½ teaspoons ground cinnamon: 1 piece
- baking powder: 1 tsp
- salt: 0.25 tsp
- white sugar: 0.66667 cup
- butter: 6 Tbsp
- egg: 1 piece
- egg yolk: 1 piece
- vanilla extract: 1 tsp
- egg: 1 piece (beaten)
- white sugar: 3 Tbsp
- ground cinnamon: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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Sift together flour, 1 1/2 teaspoons cinnamon, baking powder, and salt; set aside.
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In a medium bowl, cream together 2/3 cup sugar and butter. Beat in egg, egg yolk, and vanilla. Stir in flour mixture.
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On a lightly floured surface, divide dough in half. Roll each piece into a log about 9-inches long and 1 1/2-inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with beaten egg.
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Bake in the preheated oven until golden and firm to the touch, 25 to 30 minutes. Cool for 15 minutes.
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On a cutting board, slice each log crosswise at a diagonal into 1/2-inch-thick slices using a serrated knife. Place cut-side down onto the baking sheet. Combine 3 tablespoons sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over biscotti.
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Return to the oven until toasted, 15 to 20 more minutes. Cool on wire racks and store in an airtight container.
