Snickerdoodle Biscotti Recipe

This Snickerdoodle biscotti recipe tastes just like the cookie, but more crunchy!

Ingredients
2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Topping Mixture:
1 large egg white
3 tablespoon granulated sugar
1 teaspoon ground cinnamon

Hardware
Whisk
Large bowl
Medium bowl
Cookie sheet
Parchment paper
Mixer

Step 1: Preheat oven to 325 degrees F.
Step 2: Line cookie sheet with parchment paper; set aside.
Step 3: In large bowl, whisk together flour, cinnamon, baking powder, and salt; set aside.
Step 4: In a medium bowl, using electric mixer, beat butter and sugar until light and fluffy.
Step 5: Add egg and egg yolk, beat well. Reserve egg white for later use.
Step 6: Mix in vanilla extract.
Step 7: Pour wet ingredients into dry mixture, stir well. Dough may appear crumbly.
Step 8: Flour work area and turn dough out onto surface.
Step 9: Work dough into 2 equal size balls.
Step 10: Shape balls into logs 8 inches long by 2 inches in diameter.
Step 11: Brush log with egg white.
Step 12: Bake for 45-50 minutes or until dough is firm to touch.
Step 13: Remove from oven, transfer logs to cool for 10 minutes. Maintain oven temperature.
Step 14: Slice logs into 1/2-inch slices along bias (at an angle).
Step 15: Mix 3 tablespoons granulated sugar and 1 teaspoon of cinnamon; set aside.
Step 16: Place biscotti cut side down on cookie sheet, sprinkle topping mixture over each biscotti.
Step 17: Return to oven and bake for another 15 minutes.

The snickerdoodle biscotti recipe makes 36 pieces.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more biscotti recipes look here.



Try these similar recipes.

Snickerdoodle Cookies
Zimsterne Cookies




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